HAGGIS
Ingredients:
Stomach bag and pluck: heart, liver and lights of a sheep,2 onions peeled,2 c pinhead oatmeal (Irish oatmeal),1 2/3 c suet,salt & pepper,trussing needle and fine string
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 liquid,
and chop them roughly.
Also toast 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 needle. 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