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Ингредиенты
- Lambs toung heart & liver Onion, large, minced
- 1 Tbsp. Bland lard*see note*
- 5 x Slices dutch toast*note*
- 5 x Large eggs Parsley, to taste Salt and pepper, to taste
Инструкции
- Parboil tounge and remove skin and any veins. Cut up lungs, heart, toung and livers into small chunks; sautee onion in lard*NOTE* what they call bland lard I would consider to be white, or possibly refined top lard( add in meat and brown lightly. Chill. Grind up chilled meat and onions. Turn into a bowl add in the toast*NOTE* "Dutch Toast" I think is like a garlic bread without the garlic, But I'd use stale garlic bread( add in Large eggs, minced parsley, salt and pepper and mix well.
- Place lamb casing in a greased baking dish, place mix in casing and fold over edges. Bake at 350 deg for one hour or possibly till done.
- If you wish you may leave out the casing and just make a meatloaf out of this, topped with rashers of bacon and tomato sauce or possibly salsa.
- One variation is to place the meats in a pan with onion, carrot and parsley and boil till tender. Remove from water, skin tounge and put meats through a food grinder. Fry onions till transparent and add in to meat mix, with more parsley, dill, salt and pepper, and Large eggs. Mix Large eggs in well.
- Another variation is to take one egg, five Tbsp. of flour, a walnut sized hunk of butter and sufficient cool water to make a dough, cut the flour, butter and egg together as for pie dough and roll out large sufficient to cover bottom of casserole dish and encase meat mix, fold dough over top and prick several times with a fork. Bake as above.
