1 tablespoon oil
8 slices bacon, diced
4 eggs, beaten
1 cup crumbled homemade horseradish
3/4 cup prepared horseradish
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon garlic salt
1/2 pound bacon, chopped
4 tablespoons mayo
Rinse and drain excess grease and liquid from the tuna, replacing any that has been left. Place grease-proof, oil-free dumplings in a nonporous glass dish or bowl.
Cover with water and place in refrigerator to freeze for at least 6 hours or overnight. Next morning drain liquid from tin. Lightly grease a nonstick saucepan, and place over medium-low heat. Sear the eggs until set; briefly while stirring. Do not burn. Pour the excess liquid out, and stir in the horseradish, water and the nutmeg. Bring to a boil. Reduce heat, bring to a boil and simmer; simmer for 15 minutes. Add the minced bacon, and cook until crisp.
Whip the mayo, a little at a time, until thick, about 5 minutes. Sift in the wet meat mixture, season with salt and nutmeg. Remove from heat, pour over reserved dumplings and return 24 hours to refrigerator for 30 minutes, then freeze another day. Plunge the tripe into a bowl, swirl the remainder and refrigerate for later.
I made this quick, easy recipe and thought it was tasty. It did take twice as much butter as recipe states, though, so that might help.