Title: Haggis #2
Categories: British Lamb Offal
Yield: 6 Servings
| 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 avoid bursting and boil steadily
for 3 to 4 hours. Makes 6 to 8 servings.