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My darling Nanna used to make this and the smell was just wonderful, I ate it with relish as a child but seem to have forgotten it these days. Found this recipe from Delia Smith and am posting it for ...
Wash lambs hearts; remove fat, veins, and arteries; cover with boiling water. Add salt. Cover, and simmer about 1 hr., or until tender. Drain, reserving the stock for use in vegetable or other soup...
1. Wash the hearts, cut in halves and remove veins and arteries. Soak for 1 hour in 2 cups cold water containing 1/4 cup vinegar. Drain. Slice fairly thin. Dry the slices on cheesecloth. 2. Mix the s...
Soak the sheep's hearts in cold water for an hour, then slice them. Brown the slices in fat together with the chopped onions. Now cover with a little red wine and some water mixed (which you hav...
GETTING READY 1) Trim the hearts and discard all outer blood vessels and membranes. 2) Preheat the oven to 160 C/325 F or Gas Mark 3. MAKING 3) Stuffing: In a pan, saute the onion in butter, until...
Brown the heart slices and onion in the lard. Remove from the fat. Place in casserole. Using a clean pan saute the celery in butter. Place in casserole. Blend the cornflour with 4 tablespoons of ...
Skin the hearts and cut away any gristle and fat. Cut the meat into thin fingers. Peel and finely chop the onions. Put the meat and onions into a casserole with the wine and a very little seasoning...
Prepare the stuffing by binding together all the ingredients. Wash the hearts thoroughly in cold water. Cut away any tubes and gristle. Fill with stuffing and sew up opening. Coat hearts in season...
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 ric...
Remove the gristle and tubes from the hearts. Peel the onion and slice thinly. Put the water, salt, allspice berries, peppercorns, bay leaf, hearts and onion in a large saucepan and bring to the boi...
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