A Haggis Recipe

How to make haggis

This recipe is not quite classic, but pretty close. The 'stock' is the
water in which the heart, lungs, and liver have been boiled. Don't use
quick or 3-minute oats.



Haggis

1 cleaned sheep stomach bag
2 lb. dry oatmeal
1 lb chopped mutton suet
1 lb lamb's liver, boiled and minced
1 pint (2 cups) stock
The heart and lungs of the sheep, boiled and minced
1 large chopped onion
1/2 tsp. each: cayenne pepper, Jamaica pepper, salt and pepper

Toast the oatmeal slowly until it is crisp, then mix all the ingredients (except the stomach bag) together, and add the stock. Fill the bag just over half full, press out the air and sew up securely. Have ready a large pot of boiling water, prick the haggis all over with a large needle so it does not burst and boil slowly for 4 to 5 hours. Serves 12.