| 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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