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Print this Recipe    Traditional Haggis

1 sheep's pluck (stomach bag)
2 lbs. dry oatmeal
1 lb. suet
1 lb. lamb's liver
2 1/2 cups stock
1 large chopped onion
1/2 tsp. cayenne pepper, Jamaica pepper and salt

Boil liver and parboil the onion, then mince them together. Lightly
brown the oatmeal. Mix all ingredients together. Fill the sheep's
pluck with the mixture pressing it down to remove all the air, and
sew up securely. Prick the haggis in several places so that it does
not burst. Place haggis in boiling water and boil slowly for 4-5 hours.
Serves approximately 12.

Quick Haggis
1/2 lb liver
1 onion
1/2 cup oatmeal
5 to 8 cups stock
1/2 cup suet
1/4 tsp cayenne pepper
1/2 tsp. salt

Boil the liver and parboil the onion, then mince them together.
Lightly brown the oatmeal then mix all ingredients together. Place
in a greased basin and cover with foil, or a suet crust if desired
and steam for 1 1/2 hours. Serves 4.

Haggis is often served with Chappit tatties and Neeps, but may
also be served with clapshot which is a traditional dish from
Orkney.

I'd also suggest a good bottle of Scotch to toast Burns and the
Haggis.

Happy eating.

Evelyn

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