Celery And Orange Stuffed Hearts
|Celery stick||1 , chopped|
|Onion||1 , sliced|
|Celery stick||1⁄2 , finely chopped|
|Orange||1⁄2 , rind grated|
|Dried thyme||1⁄2 Teaspoon|
|Butter||1⁄2 Ounce (15 Gram)|
|Fresh white breadcrumbs||2 Ounce (50 Gram)|
|Beaten egg||1 Teaspoon (Leveled)|
Remove the fat from the hearts, rinse thoroughly, then drain.
Cut out the tubes with scissors.
To make the stuffing: Mix the breadcrumbs, celery, orange rind and thyme with salt and pepper to taste.
Bind the mixture with beaten egg.
Fill the hearts with the stuffing, packing it into the cavities firmly.
Sew up the openings with string.
Arrange the onion and celery in a 1.2 litre (2 pint) casserole dish.
Melt the butter in a frying pan, add the hearts and fry, turning, until evenly browned.
Transfer to the casserole.
Season the stock to taste and pour over the hearts.
Cover and cook in a preheated moderate oven, 180°C (350°F), Gas Mark 4, for 1 1/2 hours or until tender.
Remove the string and serve the hearts, with the sauce, straight from the casserole.