On Sep 15, 8:07*pm, Saerah Gray > wrote:
> "Jean B." > :
>
>
>
> > Not crossposted. *This seems to be a good followup to the
> > discussion of organ meat, which some of us were having recently.
>
> > The eds. say that they "recognized this dish as an English Haggis,
> > made fit to appear in good society under the more pleasing name".
> > * "Vitrogan" comes from "Vital Organs".
>
> > Vitrogan Pudding
> > Source: *American Cookery, April 1934, page 564.
> > Formatted etc. by Jean B.
>
> > 1 lamb heart, in half-inch slices
> > 2 lamb kidneys, in half-inch slices
> > 1/2 lamb liver, in half-inch cubes
> > 1 lb bacon, which has been run through a food chopper
> > 2 eggs, well beaten
> > 2 c rolled and sifted stale crumbs
> > 1/2 c butter, melted
> > 1 tsp salt
> > 1/2 tsp pepper
> > a little water or stock, if necessary
> > boiled rice
>
> > Mix the meats, egg, crumbs, butter and salt. *This should be the
> > consistency of a thick batter. *Add a bit of water or stock if
> > necessary.
>
> > Line a 2-quart mold with rice. *Pour in the meat mixture, cover [I
> > think--that direction was in an odd place] and bake in a slow
> > oven, or steam, for two hours. *Unmold on a platter and surround
> > by... *The suggestions seemed arbitrary and odd--so surround with
> > whatever seems appropriate in the vegetable realm.
>
> > "This recipe should both look and taste good enough for a feast."
> > * Any takers? *:-)
>
> Hmm... one of the mom-and-pop groceries has a sale on lamb
> liver/heart/kidney this week
>
> (but I won't eat kidney, so I won't be making this :>)
>
> --
> Saerah
>
> "Welcome to Usenet, Biatch! *Adapt or haul ass!"
> - some hillbilly from FL

==========================
I'd eat that. And I think two hours is not so long since it is oven
steamed. English "boiled dinner" (cubes of meat and potato in a thick
suet pudding/pastry crust takes hours to steam).
Hmmm Saerah, If you won't eat the kidney how about the liver?

Lynn from Fargo
Don't even ASK about the suet pudding ;-)