Title: Haggis #1
Categories: British Offal
Yield: 1 Servings
| | | Stomach bag and pluck (heart |
| | | Liver and lights of a sheep (You can substitute a Selection |
| 2 | | Onions; peeled |
| 2 | c | Pinhead oatmeal; (Irish oatmeal) |
| 1 2/3 | c | Suet |
| | | Salt & pepper trussing needle and fine stirng |
Thoroughly wash the stomach bag in cold water. Turn it inside out and
scald it, then scrape the surface with a knife. Soak it in cold salted
water overnight. Next day remove the bag from the water and leave it on one
side while preparing the filling. Wash the pluck. Put it into a pan, with
the windpipe hanging over the side into a bowl, to let out any impurities.
Cover the pluck with cold water, add 1 teaspoon of salt and bring the water
to a boil. Skim the surface, then simmer for 1 1/2 to 2 hours. Meanwhile
parboil the onions, drain, reserving the ligquid, and chop them roughly.
Also tpast the pinhead oatmeal until golden brown. Drain the pluck when
ready and cut away the windpipe and any excess gristle. Mince half the
liver with all the heart and lights, then stir in the shredded suet, the
toasted oatmeal and the onions. Season well with salt and pepper. Moisten
with as much of the onion or pluck water as necessary to make the mixture
soft. With the rough surface of the bag outside fill it just over half
full, the oatmeal will swell during cooking, and sew the ends together with
the trussing needle and fine string. Prick the bag in places with the
needlw. Place the haggis on and enamel plate and put it into a pan of
boiling water. Cover the pan and cook for about 3 hours, adding more
boiling water when necessary to keep the haggis covered. Serve with the
traditional accompaniment of Tatties-an'Neeps. (Mashed potatoes and mashed
turnips.)