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Haggis

250g sheep's liver
100g of beef suet (fat)
salt and pepper
2 onions
1 cup oatmeal

Boil the liver and onions in water for 40 minutes. Drain, and keep
the liquid. Mince the liver finely, and chop the onions with the
suet. Lightly toast the oatmeal. Combine all the ingredients and
moisten the mixture with the liquid in which the liver and onions
were boiled. Turn into a greased bowl, cover with grease-proof
paper and steam for 2 hours.

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