| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meat |
12 |
Servings |
INGREDIENTS
| 2 |
|
Sheep's paunches (stomach bag) |
| 1 |
|
Ox heart |
| 1 1/2 |
lb |
Ox liver |
| 1 |
lb |
Lamb stewing meat |
| 5 |
ts |
Black pepper |
| 6 |
sm |
Chopped onions |
| 1 |
lb |
Steel cut oats |
| 1/2 |
lb |
Beef suet |
|
|
Mixed herbs (thyme sage; basil) |
INSTRUCTIONS
From: dobates@ucdavis.edu (Dave Bates)
Date: 2 Feb 1995 12:35:11 -0000
Having recovered from my Burns night hangover, here are the recipes. Wash
the paunch well and soak in cold brine for 2-3hrs. Turn it inside out and
scrape with a knife. Boil the meat for 1.5hrs. Sew up the paunch with very
fine string leaving a hole big enough to fill with stuffing. Chop the meat
finely and mince in mixer. Dump in large mixing bowl and add pepper, mixed
herbs, onions, suet and oats. Mix well and fill the paunch two thirds full
with the mixture. Sew up remainder of panch. Boil in water for 3 hours.
When bag becomes tight, prick all over with a sharp needle (not a knife).
Remove from the pan and place on a hotplate. Move it to the table To serve,
slit open and serve with mashed potatoes and mashed turnip and blended
whisky.
REC.FOOD.RECIPES ARCHIVES
/MISC
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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