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LOCATION: Recipes >> Variety Meats >> Haggis 12

Print this Recipe    Haggis 12

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.


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