Haggis (mock)

INGREDIENTS

INSTRUCTIONS

"Haggis, "The great Chieftain of the pudding' race", as Robert Burns,
described it, is indeed a toothsome morsel and it is a great pity  that
many English people look upon it as more a Scottish joke than a  good
Scottish dish. However since Haggis is made from the stomach,  lungs
and other internals of a sheep it is a rather gruesome sight  during
certain stages of its cooking, as anyone who has witnessed the  process
will agree. The lung must be first be heating in a pan of hot  water
with the trachea hanging over the side to allow any blood and  froth to
escape and the stomach bag must be cleaned and scraped very  thoroughly
before it is used. I must say from experience that it  takes needs a
fairly robust stomach to first prepare and then eat it.  If you can buy
prepared haggis I do strongly recommend you to try it.  All you need to
do is slice it and fry it in a lightly greased frying  pan. If you
cannot buy ready-made haggis, then the following is tasty
substitute.."  Boil the liver for five minutes. Drain and put aside to
cool. Toast  the oatmeal in a dry frying pan or in the oven until it
begins to  turn a pale brown. Peel and mince the onions and the liver.
Mix all  the ingredients with the seasoning and stir in some of the
water in  which the liver has been boiled. The mixture should be
thoroughly  moist but not wet. Have ready a greased basin large enough
to give  the mixture room to swell. Cover with greaseproof paper and a
cloth  and boil or steam for three hours. The traditional way to serve
haggis is with mashed potatoes and turnips - "tatties and neeps", as
they are called in Scotland - and to give the meal a truly Scottish
flavour you should serve a glass of whiskey along with it. I like to
let the mock haggis go cold and then slice it and heat it through in  a
frying pan (without fat) until golden brown on both sides. This way  it
is very good with poached eggs and even with chips.  Note: if your
mince looks to be on the fatty side, then cut down the  quantity of
suet to 4 oz (100grams).  SOURCE:_ Lillian Beckwith's Herbidean
Cookbook_ by Lillian Beckwith,  Lillian Beckwith an English writer,
lived in the Hebrides as a  crofter for 20    years. boile  From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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