Stuffed Hearts

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

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

Europe
United Kingdom
Main course
Scotland

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.

Ingredients

Herb stuffing

Method

Preparing the Stuffing And the Hearts

Browning<