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Stuffed Sheep's Hearts

England England
Shared by: Donna K.

2 whole Sheep Hearts
1 small chopped Onion
1 slice chopped Bacon
1 tablespoon chopped Suet
1 teaspoon chopped Parsley
1 teaspoon grated Lemon rind
4 tablespoons Breadcrumbs
1 large beaten Egg

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30 Minutes

2 Hours

2 Hours 30 Minutes

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Preheat oven to 325°F / 160°C /Gas Mark 3

Wash the sheep hearts, cut away the veins and gristle and set aside.

Saute the onion and bacon for a minute or two, remove from heat. Add the suet, parsley, lemon rind and breadcrumbs. Blend well. Bind everything together with the beaten egg.

Insert the stuffing into the hearts. Put the sheep hearts in a baking dish, add a 1/2 cup water and bake for about 2 hours, basting often, in a moderate 325°F oven.

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