Old Traditional Recipes

Recipes enjoyed by the Geordie folk (North East England UK)
Casseroled Hearts
4 lambs hearts, thawed
half pint (300 ml) stock
1 glass sweet sherry
2 oz (50 gm) cooked ham, diced
4 oz (100 gm) fresh breadcrumbs
1 tablespoon (15 ml) parsley, chopped
pinch of sage, rosemary, thyme
salt and pepper
1 egg, beaten
juice of half a lemon

Trim the excess fat from the hearts and cut the dividing wall to make a cavity. Soak for 1 hour in cold water. Rinse well and drain. Mix the dry ingredients together and bind with egg and lemon juice. Pack the stuffing well into the hearts. Place in a 2 and a half pint oval casserole dish, pour over the stock and cover with a tight-fitting lid. Baste the hearts frequently, while cooking. Cook for 1 and a half hours at gas Niark 3, 325F (170C). In the last half-hour of cooking add the sherry. Serve piping hot with a selection of vegetables.

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