*Over 38,000 searchable recipes available*

 HOME • About us • Contact us • Visit AllQue.com
Monday, December 08, 2025 1:54 AM
Categories
Search recipe
Search recipe Main Ingredients Instructions
  Recipe Home » Misc » Gusita Sau Drob De Miel (Lamb Pudding)
Recipe A-Z: A  B  C  D  E  F  G  H  I  J  K  L  M  N  O  P  Q  R  S  T  U  V  W  X  Y  Z  
Save/Add Gusita Sau Drob De Miel (Lamb Pudding) recipe to your favorite Save to favorite   Discuss Gusita Sau Drob De Miel (Lamb Pudding) recipe Write a comment   Print Gusita Sau Drob De Miel (Lamb Pudding) recipe Print this recipe   Email Gusita Sau Drob De Miel (Lamb Pudding) recipe to friend Email this recipe
  Gusita Sau Drob De Miel (Lamb Pudding)
  Category: Misc
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 219
Ingredients:
1 each Lambs toung heart & liver
1 each Onion, large, chopped
1 tbsp Bland lard*see note*
5 each Slices dutch toast*note*
5 each Eggs
1 each Parsley, to taste
1 each Salt and pepper, to taste
Instructions:
Parboil tounge and remove skin and any veins. Cut up lungs, heart,
toung and livers into small chunks; sautee onion in lard*NOTE* what
they call bland lard I would consider to be white, or refined top
lard< add meat and brown lightly. Chill. Grind up chilled meat and
onions. Turn into a bowl add the toast*NOTE* "Dutch Toast" I think is
like a garlic bread without the garlic, But I'd use stale garlic
bread< add eggs, chopped parsley, salt and pepper and mix well.
Place lamb casing in a greased baking dish, place mixture in casing
and fold over edges. Bake at 350 deg for one hour or until done.
If you wish you may leave out the casing and just make a meatloaf
out of this, topped with rashers of bacon and tomato sauce or salsa.
One variation is to place the meats in a pan with onion, carrot and
parsley and boil until tender. Remove from water, skin tounge and put
meats through a food grinder. Fry onions until transparent and add to
meat mixture, with more parsley, dill, salt and pepper, and eggs. Mix
eggs in well.
Another variation is to take one egg, five tablespoons of flour, a
walnut sized hunk of butter and enough cold water to make a dough,
cut the flour, butter and egg together as for pie dough and roll out
large enough to cover bottom of casserole dish and encase meat
mixture, fold dough over top and prick several times with a fork.
Bake as above.
Rate this recipe:  
Featured Recipe
» ITALIAN ROAST
Category: Crock Pot
Hits: 268
Rating:rating: (3)(3)

Most Popular Top recipes RSS/XML feed

Newest Recipes Newest recipes RSS/XML feed
There are no comments: (0)

return to topReturn to top
Copyright © 2014 Savvybearcat.com. All rights reserved.
 Powered By savvybearcat.com