British Recipes > Herefordshire Love in Disguise
2 tablespoons shredded suet
a little mustard
2 teaspoons chopped parsley
a little lemon rind
1 tablespoon broken vermicelli
4 tablespoons breadcrumbs
2 tablespoons minced ham
4 or 5 slices of fat bacon
1 teaspoon marjoram
seasoning
gravy made with tomatoes
1 egg
(see measure conversions for more information)
- Clean the calf's heart thoroughly, removing all gristle etc., wash and put in cold water for 1 hour.
- Make a stuffing from breadcrumbs, suet, a little of the egg, herbs, mustard, seasoning, ham and lemon rind.
- Dry the calf's heart, fill it with the stuffing, wrap the bacon round it and fasten with small skewers.
- Wrap up loosely in foil.
- Place in a baking tin for 1 1/2 hours in very moderate oven or until cooked and tender.
- Remove the foil and brush over with egg yolk.
- Then roll in breadcrumbs mixed with vermicelli.
- Put back in the tin and bake in the oven till nicely browned.
- Serve with tomato gravy.
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Comment Script
How to make Herefordshire Love in Disguise:
An old traditional recipe for the very robust!
Ingredients
a calf's heart2 tablespoons shredded suet
a little mustard
2 teaspoons chopped parsley
a little lemon rind
1 tablespoon broken vermicelli
4 tablespoons breadcrumbs
2 tablespoons minced ham
4 or 5 slices of fat bacon
1 teaspoon marjoram
seasoning
gravy made with tomatoes
1 egg
(see measure conversions for more information)
Method
- Cook the vermicelli, drain and leave to get cold.- Clean the calf's heart thoroughly, removing all gristle etc., wash and put in cold water for 1 hour.
- Make a stuffing from breadcrumbs, suet, a little of the egg, herbs, mustard, seasoning, ham and lemon rind.
- Dry the calf's heart, fill it with the stuffing, wrap the bacon round it and fasten with small skewers.
- Wrap up loosely in foil.
- Place in a baking tin for 1 1/2 hours in very moderate oven or until cooked and tender.
- Remove the foil and brush over with egg yolk.
- Then roll in breadcrumbs mixed with vermicelli.
- Put back in the tin and bake in the oven till nicely browned.
- Serve with tomato gravy.
The Green Chronicle Community
If you have any questions you want to ask or any information you want to share please visit our friendly community forum.
Here are some of the topics being discussed at the moment:
- British Recipes Home Page
- Buy Food & Drink Books in The Green Chronicle's Book Store.
- See other Food & Drink Websites in The Green Chronicle's Directory.
- Visit The Green Chronicle Shop
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