Haggis#2

HAGGIS

2

6 Preparation Time :

Categories : Amount Measure Ingredient -- Preparation Method -- -- --

1 Sheep's stomach bag plus the

-pluck (lights, liver and -heart)

1 lb Lean mutton

6 oz Fine oatmeal

8 oz Shredded suet

2 lg Onions, chopped

salt and pepper about 1/4 pint beef stock

Soak the stomach bag in salted water overnight. Place

the pluck (lights, liver and heart) in a saucepan with

the windpipe hanging over the edge. Cover with water

and boil for 1 1/2 hours. Impurities will pass out

through the windpipe and it is advisable to place a

basin under it to catch any drips. Drain well and cool. Remove the windpipe and any gristle or skin.

Mince the liver and heart with the mutton. (Add some

of the lights before mincing if you wish.) Toast the

oatmeal gently until pale golden brown and crisp.

Combine with minced mixture, suet and onion. Season

well and add sufficient stock to moisten well. Pack

into the stomach bag, filling it just over half-full

as the stuffing will swell during cooking. Sew up the

bag tightly or secure each end with string. Put an

upturned plate in the base of a saucepan of boiling

water, stand the haggis on this and bring back to the

boil. Prick the haggis all over with a large needle to

3 to 4 hours.

6 to 8 servings. - - - - - - - - - - - - - - - - - -