Try this Gusita Sau Drob De Miel (Lamb Pudding) recipe, or contribute your own.

Still searching for what to cook ?

Name: Gusita Sau Drob De Miel (Lamb Pudding)
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: Lambs toung heart & liver; 1 tb Bland lard*see note*; 5 x Slices dutch toast*note*; Parsley, to taste; Salt and pepper, to taste; Onion, large, chopped; 5 x Eggs

Find the most delicious recipes here

INGREDIENTS

Lambs toung heart & liver
1 tb Bland lard*see note*
5 x Slices dutch toast*note*
Parsley, to taste
Salt and pepper, to taste
Onion, large, chopped
5 x Eggs

Servings

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 Id 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.

NOTES

Alert editor

Gusita Sau Drob De Miel (Lamb Pudding)

Lambs toung heart & liver
1 tb Bland lard*see note*
5 x Slices dutch toast*note*
 Parsley, to taste
 Salt and pepper, to taste
 Onion, large, chopped
5 x Eggs

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 Id 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.

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (1250g)
Recipe Makes: 1 Servings

Calories: 1788
Calories from Fat: 1118 (63%)

Amt Per Serving		% DV

	Total Fat 124.2g	166 %
	Saturated Fat 38.7g	194 %
	Monounsaturated Fat 47.6g
	Polyunsanturated Fat 17g
Cholesterol 5287.5mg		1627 %
Sodium 1905mg		66 %
Potassium 1675mg		44 %
Total Carbohydrate 9.6g		3 %
	Dietary Fiber 0g	0 %
	Sugars, other 9.6g
Protein 157.2g		225 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 1788

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe