01-26-2005, 05:54 AM
1 Large seal heart
1 c Bread crumbs or cooked rice
1 ts Parsley
1/2 ts Sage
1/2 ts Salt
1/4 ts Pepper
2 tb Onion flakes, softened in lukewarm water
Slices of fat bacon
2 tb 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 bread crumbs or cooked rice, parsley, sage, salt, pepper and the onions. Toss lightly.
Place the slices of heart, stuffing and slices of fat bacon in layers, alternately in the greased casserole and top with the melted butter.
Cover tightly and bake in a moderate oven for at least 2 hours. Serves 4.
1 c Bread crumbs or cooked rice
1 ts Parsley
1/2 ts Sage
1/2 ts Salt
1/4 ts Pepper
2 tb Onion flakes, softened in lukewarm water
Slices of fat bacon
2 tb 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 bread crumbs or cooked rice, parsley, sage, salt, pepper and the onions. Toss lightly.
Place the slices of heart, stuffing and slices of fat bacon in layers, alternately in the greased casserole and top with the melted butter.
Cover tightly and bake in a moderate oven for at least 2 hours. Serves 4.