Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Sheep's stomach
1 Sheep heart
1 Sheep liver
1/2 lb Fresh suet (kidney leaf fat
-is preferred)
3/4 c Oatmeal
3 Onions, finely chopped
1 ts Salt
1/2 ts Freshly ground pepper
1/4 ts Cayenne
1/2 ts Nutmeg
3/4 c Stock

Here's a recipe for the dreaded haggis. The book notes that, in
addition to the other naughty bits, the lungs are traditionally
included in Scotland, but are omitted here as it's illegal to sell
lungs in the U.S. (Any clues as to why, anybody?). Some folks also
think that liver shouldn't be used...

Wash stomach well, rub with salt and rinse. Remove membranes and
excess fat. Soak in cold salted water for several hours. Turn
stomach inside out for stuffing.

Cover heart and liver with cold water, Bring to a boil, reduce heat,
cover and simmer for 30 minutes. Chop heart and coarsely grate liver.

Toast oatmeal in a skillet on top of the stove, stirring frequently,
until golden. Combine all ingredients and mix well. Loosely pack
mixture into stomach, about two-thirds full. Remember, oatmeal
expands in cooking.

Press any air out of stomach and truss securely. Put into boiling
water to cover. Simmer for 3 hours, uncovered, adding more water as
needed to maintain water level. Prick stomach several times with a
sharp needle when it begins to swell; this keeps the bag from
bursting. Place on a hot platter, removing trussing strings. Serve
with a spoon.

Ceremoniously served with "neeps and nips"++mashed turnips, nips of
whiskey and mashed potatoes.

From "Innards and Other Variety Meats". Jana Allen and Margret Gin.
101 Productions. San Francisco, 1974.

Posted by Stephen Ceideberg; August 13 1992.

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