Monday, 28 May 2007
Savory Seal Hearts
1 Large seal heart
1 cup Breadcrumbs or cooked rice
1 teaspoon Parsley
1/2 teaspoon Sage
1/2 teaspoon Salt
1/4 teaspoon Pepper
2 tablespoons Onion flakes, softened in lukewarm water
Some slices of fat bacon
2 tablespoons Melted butter
Soak the heart in salted water overnight.
Wash the heart well and trim off the fat, large veins and thread-like cords
Cut the heart into thick slices.
Grease a casserole well with butter.
Make a stuffing of breadcrumbs or cooked rice, parsley, sage, salt, pepper and the onions.
Place the slices of heart, stuffing and slices of fat bacon in alternate layers, in the greased casserole
and top with the melted butter.
Cover tightly and bake in a moderate oven for at least 2 hours.
This recipe from:
Hats and other 'clubware' from: