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Stuffed Hearts
Feb. 10th, 2008 10:19 pmJust the thing for Thursday!
2 lamb's or sheep's hearts
2 oz fresh breadcrumbs
2 oz suet
1 tsp sage
1 onion
salt and pepper
1 beaten egg
stock
Wash hearts, cut away all gristle and membrane and make a single cavity in centre. Soak in light brine for 1/2 hour.
Mix crumb, suet, sage, 1 tbsp of grated onion, salt and pepper to taste. Bind with egg. Stuff the hearts, skewering the tops. Tie or sew up the tops if the hearts will not stand up in your dish.
Place the hearts into a small casserole with the rest of the onion. Cover with stock. Put on the lid and cook at 350 degrees Fahrenheit/180 Celsius until hearts are tender - 1 1/2 to 2 hours.
Remove the hearts to a hot serving dish and take away any string if they were sewn up or tied. Turn out the stock into a small saucepan and thicken. Check seasoning. Pour a little sauce over the hearts and serve (one heart will serve two people). Serve the rest of the sauce separately, along with redcurrant jelly.
2 lamb's or sheep's hearts
2 oz fresh breadcrumbs
2 oz suet
1 tsp sage
1 onion
salt and pepper
1 beaten egg
stock
Wash hearts, cut away all gristle and membrane and make a single cavity in centre. Soak in light brine for 1/2 hour.
Mix crumb, suet, sage, 1 tbsp of grated onion, salt and pepper to taste. Bind with egg. Stuff the hearts, skewering the tops. Tie or sew up the tops if the hearts will not stand up in your dish.
Place the hearts into a small casserole with the rest of the onion. Cover with stock. Put on the lid and cook at 350 degrees Fahrenheit/180 Celsius until hearts are tender - 1 1/2 to 2 hours.
Remove the hearts to a hot serving dish and take away any string if they were sewn up or tied. Turn out the stock into a small saucepan and thicken. Check seasoning. Pour a little sauce over the hearts and serve (one heart will serve two people). Serve the rest of the sauce separately, along with redcurrant jelly.
