stuffed sheep's hearts
- Categories
- Meat
- Yield
- 4 servings
| Measure | Ingredient |
|---|---|
| 2 | Sheep's hearts |
| 1 | Onion; small/chopped |
| 1 | Rasher of bacon; chopped |
| 4 tablespoons | Breadcrumbs |
| 1 tablespoon | Chopped suet |
| 1 | Little stock |
| 1 teaspoon | Parsley; chopped |
| 1 | Lemon rind; 1/2; grated |
| 1 | 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
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