Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Sheep's stomach, thoroughly
-cleaned
The liver, heart, and lights
-(lungs) of the sheep
1 lb Beef suet
2 lg Onions
2 tb Salt
1 ts Freshly ground black pepper
1/2 ts Cayenne or red pepper
1/2 ts Allspice
2 lb Dry oatmeal (the
-old-fashioned, slow-cooking
-kind)
2 Or 3 cups broth (in which
-the liver, heart and lights
-were
Cooked)
Utensils
4 qt Pot with lid

What you need: Canning kettle or a large spaghetti pot, 16- to 20
quart size with a lid to fit it Meat grinder Cheesecloth What to do:
If the butcher has not already cut apart and trimmed the heart, liver
and lungs, do that first. It involves cutting the lungs off the
windpipe, cutting the heart off the large bloodvessels and cutting it
open to rinse it, so that it can cook more quickly. The liver, too,
has to be freed from the rest. Put them in a 4-quart pot with 2 to 3
cups water, bring to a boil, and simmer for about an hour and a half.
Let it all cool, and keep the broth. Run the liver and heart through
the meat grinder. Take the lungs and cut out as much of the gristly
part as you easily can, then run them through the grinder, too. Next,
put the raw beef suet through the grinder. As you finish grinding
each thing, put it in the big kettle. Peel, slice and chop the
onions, then add them to the meat in the kettle. Add the salt and
spices and mix. The oatmeal comes next, and while it is customary to
toast it or brown it very lightly in the oven or in a heavy bottomed
pan on top of the stove, this is not absolutely necessary. When the
oatmeal has been thoroughly mixed with the rest of it, add the 2 cups
of the broth left from boiling the meat. See if when you take a
handful, it sticks together. If it does, do not add the third cup of
broth. If it is still crumbly and will not hold together very well,
add the rest of the broth and mix thoroughly. Have the stomach smooth
side out and stuff it with the mixture, about three-quarters full.
Sew up the openings. Wrap it in cheesecloth,so that when it is cooked
you can handle it. Now, wash out the kettle and bring about 2 gallons
of water to a boil in it. Put in the haggis and prick it all over
with a skewer so that it does not burst. You will want to do this a
couple of times early in the cooking span. Boil the haggis gently for
about 4 or 5 hours. If you did not have any cheesecloth for wrapping
the haggis, you can use a large clean dishtowel. Work it under with
kitchen spoons to make a sling with which you can lift out the haggis
in one piece. You will probably want to wear lined rubber gloves to
protect your hands from the hot water while you lift it out with the
wet cloth. (You put the dish cloth in the pot only after the haggis
is done; you do not cook the towel with the haggis as you would the
cheesecloth.) Note: Even if the butcher has cleaned the stomach, you
will probably want to go over it again. Turn the stomach shaggy side
out and rinse. Rub it in a sinkful of cold water. Change the water
and repeat as many times as necessary, until the water stays pretty
clear and handling it does not produce much sediment as the water
drains out of the sink.

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