Title: Stuffed Sheep's Hearts
Categories: Meat
Yield: 4 Servings
| 2 | | Sheep's hearts |
| 1 | | Little stock |
| 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