|
Ingredients
|
For 4
|
For 100
|
|
Sheep’s heart
|
4
|
100
|
|
Dripping
|
55gms
|
225gms
|
|
Forcemeat stuffing:
|
|
|
|
Fresh breadcrumbs
|
30gms
|
680gms
|
|
Butter or margarine
|
15gms
|
340gms
|
|
Grated lime rind
|
a pinch
|
10gms
|
|
Parsley
|
few springs
|
55gms
|
|
Mixed herbs
|
a pinch
|
30gms
|
|
Pepper
|
to taste
|
10gms
|
|
Salt
|
to taste
|
50gms
|
|
Egg for binding
|
½
|
6
|
|
Or
|
|
|
|
Milk
|
10ml
|
115ml
|
Clean heart well. Remove tubes. Make forcemeat stuffing.
Fill up the heart and sew or skewer openings. Bake at 190oC (375oF)
covered with greased paper, basting frequently. Serve with thickened gravy.
