INGREDIENTS

INSTRUCTIONS

>From K. Rhodes:
Take the stomach bag and wash thoroughly with cold water. Turn inside out.
Scald in boiling water. Scrape with a knife. Put aside in cold salted water
for several hours or overnight.
Cover the liver, heart, and lungs (if used) with cold water. Bring to a
boil. Reduce heat and simmer for 90 minutes. Cool.
Toast the oatmeal in a shallow pan in a slow oven, shaking occasionally.
Cut away hte gristle and pipes from the meat. Chop up the heart and lungs
(if used). Grate the liver with a coarse grater. Mince the suet. Mix heart,
lungs, liver, suet, toasted oatmeal, minced onion, salt, pepper, and
cayenne together with 3/4 cup of the stock the meat cooked in (or 3/4 cup
good gravy, if you happen to have some left over). Add more salt and pepper
if desired.
Fill the stomach bag about 2/3 fulls. There should be enough room for the
oatmeal to swell.
Press the air out of the bag and sew up securely. Put it into a pot of
boiling water. When it begins to swell, prick several times with a needle
so it won't burst. Boil for three hours, uncovered, adding more boiling
water as needed to keep the level up over the haggis.
Place the haggis on a hor platter. Remove the threads, and serve with a
spoon. Traditionally, haggis is served with "neeps and nips" (turnips and
nips of Scotch) as well as mashed potatoes.
Posted to CHILE-HEADS DIGEST V3 #212, by justme3@ix.netcom.com (Kevin
Rhodes) on Wed, 15 Jan 1997.

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