| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
American |
Lamb, Ethnic |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Boneless lamb shoulder or breast, cut into |
|
|
Pieces, or use ground lamb |
| 1/2 |
lb |
Lamb liver, cut into pieces |
| 1/2 |
c |
Water |
| 1 |
sm |
Onion, coarsely chopped |
| 1 |
lg |
Egg |
| 3/4 |
ts |
Salt |
| 3/4 |
ts |
Ground black pepper |
| 1/2 |
ts |
Sugar |
| 1/4 |
ts |
Ground ginger |
| 1/8 |
ts |
Ground cloves |
| 1/8 |
ts |
Ground nutmeg |
| 1 |
c |
Old fashioned rolled oats |
INSTRUCTIONS
INGREDIENTS:
Servings: 6 Notes: This skinless haggis is planned for American tastes, yet
contains many of the ingredients found in the real thing. You can unmold
the loaf and serve it in place of the purchased haggis recipes.
DIRECTIONS: Heat oven to 350-F. Greas an 8 1/2 by 4 1/2 inch loaf pan.
In food processor with chopping blade, process together half of the lamb,
the liver, water, onion, egg, salt, pepper, sugar, ginger, cloves, and
nutmeg until well combined. Add the remaining half of the lamb and the
oats; process until well combined.
Spoon lamb mixture into the greased pan; pat surface to level. Bake 45 to
55 minutes or until center feels firm when gently pressed. Cool 5 minutes
in pan; unmold onto platter; slice and serve.
Source: Country Living, March, 1991
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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