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HAGGIS

stomach bag and pluck (heart liver and lights of a sheep (You can
substitute a selection of organ meats)
2 onions; peeled
2 c pinhead oatmeal; (Irish oatmeal)
1 2/3 c suet
salt & pepper

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 ligquid, and chop them roughly. Also
tpast 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 needlw. 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. Serve with the
traditional accompaniment of Tatties-an'Neeps. (Mashed potatoes
and mashed turnips.)

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