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Stuffed Lambs'Hearts

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  Lambs heart 4
  Onion 1 Small, peeled, finely chopped
  Rashers streaky bacon 2 , derinded and chopped
  Celery sticks 2 Small, scrubbed and finely chopped
  Butter 25 Gram
  Cooked rice 75 Gram
  Ground black pepper To Taste
  Ground mace 1 1⁄4 Pinch
  Raisins 40 Gram
  Stock 300 Milliliter
  Vinegar 15 Milliliter (1 Spoon)
  Cornflour 15 Milliliter (1 Spoon)
  Freshly cooked carrots 1⁄2 Cup (8 tbs)
  Freshly cooked peas 1 Tablespoon
  Butter 1 Ounce
  Cooked rice 3 Ounce
  Raisins 1 1⁄2 Ounce
  Stock 1⁄2 Pint
  Vinegar 1 Tablespoon
  Cornflour 1 Tablespoon
  Salt To Taste

Wash the hearts very thoroughly, slit open a little and remove any tubes or gristle.
Wash again and dry well.
Fry the onion, bacon and celery in the melted butter until lightly browned.
Add the rice, seasonings, mace and raisins and mix well.
Use to stuff the cavities in the hearts then tie into shape with fine string if necessary.
Place the hearts in an ovenproof casserole just large enough to take them.
Bring the stock to the boil, add the vinegar, season well and add to the casserole.
Cover and cook in a warm oven for 2-2 1/2 hours, until tender.
Strain off the liquor and thicken with cornflour blended in a little cold water.
Bring to the boil for 2 minutes, taste and adjust the seasonings.
Arrange the hearts on a serving dish, spoon the sauce over and garnish with carrots and peas.

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Stuffed Lambs'Hearts Recipe