Stuffed sheep's hearts
4 servings
Ingredients
| Quantity | 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 | |
Directions
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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