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LAMB HAGGIS
Yield: 6 servings

1 sheep's (or lamb's) stomach well rinsed and fresh
6 oz coarse or pinbead oatmeal (not porridge or rolled oats)
1 sheep's pluck (liver, heart and lungs)
1 lb suet (the fat which surround the kidneys-can be lamb or beef)
1 lb onions
salt and pepper

Preheat the oven to 400F. Tackle the stomach bag first. Turn it
inside out; then scrub and scrape it in several changes of cold
water. Scald it and leave it to soak for a few hours in water and
salt. Put the oatmeal, well spread out on a baking tray, to toast
golden brown in the oven for 10 minutes.

Wash the pluck well. If you cannot get the lungs, the kidney or
tongue will do instead. Put the pluck into cold salted water, boil,
then skim and simmer for 1 hour.

Drain the pluck and check it, removing the black bits and veins.
Grate the liver and chop the rest of the meat. (You maynot need
all the liver, half is usually enough) Chop the suet, and rub out
the membrane scraps with well-floured hands. Mince the onions fine.
Mix the meats, suet and onions together and spread them out on the
table. Sprinkle the oatmeal on top. Season with salt and a heavy
hand on the pepper mill. Here some add lemon juice, cayenne pepper,
and a selection of herbs.

Mix the whole lot together and stuff it into the stomach bag, or
the sausage skin, that is available in some specialty stores in
North American. The stomach bag will be a little over half filled,
but this is to allow room for the oatmeal to swell. Moisten with
good stock.

Put the haggis on an upturned saucer in a pan of boling water or
stock. Heat gently; do not allow to reboil. Prick the bag with a
needle when it first swells. Simmer for 3 hours if the haggis is
a large one. When you want to reheat it, simmer it for an extra
hour.

Serve the haggis with a well-seasoned and buttered puree of mashed
rutabagas <bashed "neeps"> and potatoes <"tatties">. Keep the fire
blazing in the hearth. Pour a dram of whiskey on the haggis, and
before serving, address the haggis with the traditional poem.

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