James Silverton wrote:
> Jean wrote on Mon, 15 Sep 2008 12:39:05 -0400:
>
>> 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? :-)
>
> Just the thing for Vegans, as I originally misread it :-)

LOL! Yes. I am sure they will find this most compelling--and
certainly enough to change their Vegan status!

--
Jean B.