Recipe - Gusita Sau Drob De Miel (Lamb Pudding)

Lambs toung heart & liver
Onion, large, chopped
1 tablespoon Bland lard*see note*
5 x Slices dutch toast*note*
5 x Eggs
Parsley, to taste
Salt and pepper, to taste

Parboil tounge and remove skin and any veins. Cut up lungs, heart, toung
and livers into small chunks; sautee onion in lard*NOTE* what they call
bland lard I would consider to be white, or refined top lard add meat and
brown lightly. Chill. Grind up chilled meat and onions. Turn into a bowl
add the toast*NOTE* "Dutch Toast" I think is like a garlic bread without
the garlic, But I'd use stale garlic bread add eggs, chopped parsley, salt
and pepper and mix well.
Place lamb casing in a greased baking dish, place mixture in casing and
fold over edges. Bake at 350 deg for one hour or until done.
If you wish you may leave out the casing and just make a meatloaf out of
this, topped with rashers of bacon and tomato sauce or salsa.
One variation is to place the meats in a pan with onion, carrot and
parsley and boil until tender. Remove from water, skin tounge and put meats
through a food grinder. Fry onions until transparent and add to meat
mixture, with more parsley, dill, salt and pepper, and eggs. Mix eggs in
well.
Another variation is to take one egg, five tablespoons of flour, a walnut
sized hunk of butter and enough cold water to make a dough, cut the flour,
butter and egg together as for pie dough and roll out large enough to cover
bottom of casserole dish and encase meat mixture, fold dough over top and
prick several times with a fork. Bake as above.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini