Stuffed Deer Hearts

Prepare pickled deer hearts the same as the deer tongues

butter - 1½ oz.
onion - 1 small, chopped
fresh breadcrumbs -2 oz.
lemon - 1, zest only + extra for garnish
fresh sage - 1 T., chopped + extra for garnish
grated nutmeg - pinch
egg yolk - 1
plain flour - 2 T.
chicken stock - ¾ pint
dry sherry - 3 T.+-

Pre-heat oven to 150 °C / 300 °F .

Melt ½ oz of the butter in a large frying pan and fry the onion for 5 minutes, until softened. Remove from the heat and stir in the breadcrumbs, lemon zest, sage and nutmeg. Bind with the egg yolk and mix well.

Fill the hearts with the stuffing and sew up neatly with strong cotton or fine string. Coat them in the flour.

Heat the remaining butter in a flameproof casserole and brown the hearts well. Pour over the stock and sherry and bring to the boil. Cover and bake for about 2 hours or until tender.

Serve the hearts sliced and pour the skimmed juices over. Garnish with sage and lemon zest.

source unknown

ZenMeadow: Fondue

http://www.angelfire.com/tn2/minsrecipes/FondueSouffle/FondueSouffle.htm

Fondue

NOTE: If you prefer to not use alcohol, I've found that I can easily substitute using about half a cup of clear soda such as sprite, seven up or ginger ale and it works well. Mostly this is needed to prevent the cheese from getting clumpy and stringy when trying to dip. Mignonne
Beer-Cheese Fondue 2 C. shredded Swiss cheese 2 C. shredded American cheese 1 T. cornstarch 1/2 tsp. dry mustard 1 tsp. Worcestershire sauce 2/3 C. beer Small loaf French bread, cut into bite size pieces Have cheese at room temperature. In a mixing bowl, combine cheeses with cornstarch and dry mustard; toss to coat. Add Worcestershire sauce; mix well. In saucepan heat beer just until warm. Gradually add cheese mixture, stirring constantly over medium low heat till the cheese has melted. Quickly transfer cheese mixture into fondue pot; place over a fondue burner. Spear a bread cube with a fondue fork. Dip in cheese mixture. Makes 6 servings
Cheese Fondue 2 lbs. grated sharp Cheddar Cheese 2 T. cornstarch 1/4 tsp. dry mustard 1 clove garlic, peeled 1 1/2 C. dry Sherry or dry white wine 2 T. cherry liqueur, optional 1 loaf French bread, cut in large pieces Food Items for Dipping: French, rye or pumpernickel bread cubes, smoked turkey or chicken breast; cooked & cubed, broccoli or cauliflower florets, baby carrots, mushrooms, cherry tomatoes, apple or pear wedges, celery and peeled carrot pieces, and/or cauliflower and broccoli florets. Blend cheese, cornstarch and mustard together in bowl. Rub garlic around inside of ceramic cheese fondue or electric fondue pot. Pour Sherry into pot; heat until hot but not boiling. (Cheese fondue requires low or medium-low heat.) Gradually add cheese mixture, stirring until completely cooked. Cook until mixture begins to bubble; lower heat, add liqueur. Each person uses individual fondue fork for dunking. This fondue does not have as high a temperature as beef fondue, so that food need not be transferred from fondue fork to place fork.
Swiss Fondue 4 dinner or 6 appetizer servings 5 C. (about 1 1/4 lbs.) grated Swiss or Gouda cheese 2 T. cornstarch 1 garlic clove, peeled and halved 1 1/2 C. dry white wine 1 - 3 T. Kirsch liqueur Nutmeg and freshly ground black or white pepper to taste Graphics by Mignonne

Today's Flower Finds - 05/07/08 - Mom's yard/field

Buttercups

Oxalis

Red Dock?

Blackberry bloom

Spring Inventory & Counting

Coming up,
but not blooming yet.

Pa's Cotton

Caption above: Elder W.L. Latham, Pastor of the Seventh Day Adventist church in Bloomington, Indiana, is frequently on his knees - but not often for picking cotton on his front lawn, as he is doing here. ~ Photo by Hariet Weaver

As far as I can ascertain, this article was written sometime between 1938 and 1940.

Click on image below to view larger size.