Side Pannel
Stuffed Sheep's Hearts
Ingredients List
- 2 Sheep's hearts
- 1 Little stock
Directions
STUFFING
1 Onion; small/chopped
1 Rasher of bacon; chopped
4 tb Breadcrumbs
1 tb Chopped suet
1 ts Parsley; chopped
1 Lemon rind; 1/2; grated
1 Egg; beaten
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
1 Onion; small/chopped
1 Rasher of bacon; chopped
4 tb Breadcrumbs
1 tb Chopped suet
1 ts Parsley; chopped
1 Lemon rind; 1/2; grated
1 Egg; beaten
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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