OT Re: SC - Cooking Laurels

[lilinah@earthlink.net]

    Squealer? Why do I have this sinking feeling that this is one of the
main ingredients in hot dogs?. Or wasn't he one of the evil pigs in Animal
Farm?
    Stuffed heart is great, just have to make sure all the connective tissue
is trimmed well. I've only had beef heart, which tastes a bit strong for
some peoples tastes, but the milk soak sounds like it would mellow a lot of
that out. I'd add onions to the milk, myself. That's how we prep 'gator tail
down here, and that takes some of the 'fishy' flavor out. Calf heart should
have an even milder taste.
    It makes a great presentation dish, and when you serve it, carry it in
on your shoulder (or head, depending on how rambunctious you want to be).
That way, you can tell her that you've got a heart on for her . . .(buhdum
Boom!) Ya just had to know it was coming, right?

    Sieggy, heading for the bunker . . .fast

> Moma used to cook a calf heart in a crock pot until it was tender and
> then stuff it with onions & apples dressing or rice dressing and serve
> it with a roux gravy.  Very, very good. Or if it was a beef heart she
> would slice it and smother it down with onions, bacon, sweet peppers,
> etc. and serve it with rice.  To me the heart tastes better if you soak
> it in milk first. We raised our own meat and we used everything except
> the squealer.
> Begga Elisabeth