Savoury seal hearts
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Large seal heart | |
| 1 | cup | Bread crumbs or cooked rice |
| 1 | teaspoon | Parsley |
| ½ | teaspoon | Sage |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 2 | tablespoons | Onion flakes, softened in lukewarm water |
| Slices of fat bacon | ||
| 2 | tablespoons | Melted butter |
Directions
Soak the heart in salted water overnight.
Wash the heart well and trim off the fat, large veins and thread-like cords
Cut the heart into thick slices.
Grease a casserole well with butter.
Make a stuffing of bread crumbs or cooked rice, parsley, sage, salt, pepper and the onions. Toss lightly.
Place the slices of heart, stuffing and slices of fat bacon in layers, alternately in the greased casserole and top with the melted butter.
Cover tightly and bake in a moderate oven for at least 2 hours. Serves 4.
From _Northern Cookbook_ edited by Eleanor A. Ellis, Information Canada 1973.
Typos by Bert Christensen.
(home of some very weird recipes)