Yield: 4 servings
Measure | Ingredient |
---|---|
2 \N | Sheep's hearts |
1 \N | Onion; small/chopped |
1 \N | Rasher of bacon; chopped |
4 tablespoons | Breadcrumbs |
1 tablespoon | Chopped suet |
1 \N | Little stock |
1 teaspoon | Parsley; chopped |
1 \N | Lemon rind; 1/2; grated |
1 \N | Egg; beaten |
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