| Title: | How to Make them Goodies |
| Notice: | Please Don't Start New Notes for Old Topics! Check 5.* |
| Moderator: | FUTURE::DDESMAISONS ec.com::winalski |
| Created: | Tue Feb 18 1986 |
| Last Modified: | Thu Jun 05 1997 |
| Last Successful Update: | Fri Jun 06 1997 |
| Number of topics: | 4127 |
| Total number of notes: | 31160 |
< This is NOT for vegetarians !!!! > Well I did warn you, anyway.... A certain member of my household, with a eye for bargains, has now lumbered us with 5 kilos of Lambs Hearts !!. Has anyone out there got any good recipes for cooking these. We have a reasonable number of cookery books between us, but not many of them have recipes for heart. I remember having "Stuffed Lambs Hearts" a few years ago, which were quite nice, but never got hold of the recipe. Any ideas appreciated. Gordon
| T.R | Title | User | Personal Name | Date | Lines |
|---|---|---|---|---|---|
| 1815.1 | peasant style stuffed hearts | WFOVX7::MAX_MARTIN_L | Mon Jun 12 1989 11:47 | 8 | |
We used to get veal hearts. I don't see why you couldn't do lamb
hearts the same way. Favorite method was a sort of lazy stuffed
heart - make up some basic bread stuffing (bread, onions and Bell's
seasoning in whatever proportions tastes right. My mother ran it
through a grinder: slice of white bread, onion to clear out the bread,
another slice of bread....), slice the hearts across the grain and
then layer the two in baking dish, starting and ending with stuffing.
Bake at 350 for about an hour. Plebian, but I love it.
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