| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Meats | 4 | Servings | |
INGREDIENTS
| 2 | Sheep's hearts | |
| 1 | Little stock | |
| 1 | Onion; small/chopped | |
| 1 | Rasher of bacon; chopped | |
| 4 | tb | Breadcrumbs |
| 1 | tb | Chopped suet |
| 1 | ts | Parsley; chopped |
| 1 | Lemon rind; 1/2; grated | |
| 1 | Egg; beaten |
INSTRUCTIONS
STUFFING METHOD: After washing the hearts, cut away the veins and gristle and prepare the stuffing. Just saute` the onion and bacon for a minute or two, then add the rest of the ingredients and bind everything together with the beaten egg. Push the stuffing into the hearts and sew up. Put them in a baking tin with a little stock and back for about 2 hours, basting often, in a moderate oven 325^, or Mark 3. Serve with gravy and redcurrant jelly. Serves 4 to 5, cooking time 2 hours. Source: The Ecomomy Cook Book of The Daily Mirror, London From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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