Name: Stuffed Hearts
Yield: 4 Servings
Cuisine: Scottish
Ingredients: 4 lambs’ hearts; 2 tablespoons oil; salt and pepper; 8 oz (250 g) sliced mushrooms sautéd in 2–3 tablespoons olive oil; Milk to mix; 1 small egg; Salt and pepper; Zest of a lemon; 2 teaspoons each of parsley, marjoram, thyme, finely chopped; 1 tablespoon flour; 1 carrot, finely chopped; 2 oz (50 g) breadcrumbs (½ c); ½ oz (12 g) butter, melted (⅛ stick); 1 onion, finely chopped; Water; 1 stick of celery, finely chopped

Preparation info

4
Servings

Difficulty
Medium

Appears in

Broths to Bannocks

By Catherine Brown

Published 1990

About

Ingredients

Herb stuffing

2 oz (50 g) breadcrumbs (½ c)
½

Method

Preparing the Stuffing And the Hearts

Mix together all the ingredients for the stuffing. Wash the hearts well and remove any pipes and excess fat. Cut with scissors some of the inside membranes of the hearts to enlarge the cavities. Fill the cavities. Skewer with a cocktail stick or bind up with thread.