Stuffed Sheeps Hearts Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2: Sheeps hearts,
1: Little stock,
STUFFING
1: Onion, small/chopped
1: Rasher of bacon, chopped
4 tbsp: Breadcrumbs,
1 tbsp: Chopped suet,
1 tsp: Parsley, chopped
1: Lemon rind, 1/2; grated
1: Egg, beaten
Directions:
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
Source from luhu.jp
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
Source from luhu.jp
Tags
Meats