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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.

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