offal anyone?
- Thread starter dolly's gal
- Start date
Mrs Magpie
On a bit of break...
I love liver as long as it's not overcooked. I also do lovely lambs hearts.
First of all I get stout scissors and cut out arteries etc and cut the chambers to make one big 'pocket', fill the heart with stuffing, put them in a dish with onions and stock and put in an oven for a very long slow cook till it's all meltingly tender.
First of all I get stout scissors and cut out arteries etc and cut the chambers to make one big 'pocket', fill the heart with stuffing, put them in a dish with onions and stock and put in an oven for a very long slow cook till it's all meltingly tender.
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