Recipe - Stuffed Sheeps Hearts

2 Sheep's hearts
1 Little stock

STUFFING
1 Onion; small/chopped
1 Rasher of bacon; chopped
4 tablespoon Breadcrumbs
1 tablespoon Chopped suet
1 teaspoon 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

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