Lynn from Fargo > fnord
:
> 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 ;-)
>
I love liver! I've never had lamb's liver, but I'm thinking of buying
some to try, if I can get a small amount. Maybe a heart, too. If someone
else cooked kidneys, I would *try* them, but only if they didn't smell
like urine. It's one of the few meats that make me gag slightly when I
see them in the case.
--
Saerah
"Welcome to Usenet, Biatch! Adapt or haul ass!"
- some hillbilly from FL