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
Similar recipes
- 1990 3rd place shortbread sheep
- 1990 3rd place: shortbread sheep
- Beef heart
- Chinese cabbage & sheeps cheese
- Chinese cabbage and sheeps cheese
- Chocolate & vanilla hearts
- Chocolate and vanilla hearts
- Chocolate hearts
- Cinnamon hearts
- Cocoa cookie hearts
- Frosted heart cookies
- Heart shaped cakes
- Meringue hearts
- Piperada vasca with idiazabal - eggs with sheep's cheese
- Sheep and rabbit spice cookies - house beautiful
- Sunburst squash, zucchini, and tomato frittata with sheeps m
- Sweet heart's cake
- Sweet hearts
- Tyropitas with sheep's milk cheese ala glencorra farm
- Veal with sheeps cheese (german)
Random recipe of the day
Cornmeal loaf with aubergine sauce
Follow us
