Wednesday, 24 February 2010

Casseroled Sheep's Hearts

There is something quite sinister about Sifta Sam in his white bell-bottoms, comedy sailor's hat, starched beard and the grin of a man who has just pickled his neighbour's cat. He's the kind of character who would have given me nightmares as a child and put me off salt for life. Most of the recipes in the book are inviting but there is one which I am sure is the work of Sifta Sam, Casseroled Sheep's Hearts. Now I'll eat liver and, on occassion, will eat edited kidney, but not heart. Maybe I will try it one day and think differently? But for now this recipe is nothing but grim. Please don't try this at home!

Recipe No 102

Clean four hearts and soak them in salt water for half an hour. Dice 2 carrots, 2 onions and 1 turnip. Put them in a casserole with A1 Cooking Salt, pepper and a bunch of herbs. Lay the hearts on top. Half cover with stock or water. Cook slowly for about two hours. remove the herbs. Thicken the liquor with blended browned flour. Serve with boiled potatoes.

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