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Recipe by: loreana
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See below ingredients and instructions of the recipe
2 Sheep's hearts
1 Little stock
--------------------------STUFFING-------------------------------
1 Onion; small/chopped
1 Rasher of bacon; chopped
4 tb Breadcrumbs
1 tb Chopped suet
1 ts Parsley; chopped
1 Lemon rind; 1/2; grated
1 Egg; beaten
METHOD: After washing the hearts, cut away the veins and gristle and
prepare the stuffing. Just saute` the onion and bacon for a minute
or two, then add the rest of the ingredients and bind everything
together with the beaten egg. Push the stuffing into the hearts and
sew up. Put them in a baking tin with a little stock and back for
about 2 hours, basting often, in a moderate oven 325^, or Mark 3.
Serve with gravy and redcurrant jelly. Serves 4 to 5, cooking time 2
hours. Source: The Ecomomy Cook Book of The Daily Mirror, London
The most famous french celebrity chef with 3 stars at the Michelin Guide awards. Earnings: $15.9 million
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