Ingredients
- 2 sheep hearts
- 2 ounce dripping
- 2 ounce suet
- 1 tablespoon herbs
- 2 tablespoon bread crumbs
- 1 lemon rind, grated
- 1 egg
- pepper, to taste
- salt, to taste
Directions
- Put the hearts into boiling water for a few minutes.
- Meanwhile make the stuffing as follows:—chop the suet, mix with the herbs, bread-crumbs, lemon-rind, pepper, salt and beaten egg.
- Take the hearts out of the water, dry them, stuff them, skewer them up, flour them, put them in a saucepan with a little dripping, baste occasionally, and turn them over.
- When done pour a little stock into the saucepan, stir it well, boil it up, and pour over the hearts.
Other Information
Author: Person.May Henry, Person.Edith B Cohen
Source: The Economical Jewish Cook (1897-01-01)
Category: Meat
Measure: avoirdupois
Ingredient: sheep heart, dripping, suet, herb, bread crumb, lemon rind, egg, pepper, salt
Equipment: measuring cups, measuring spoons, knife, stove, saucepan
