Haggis (aunt b's)

1 servings

Ingredients

Quantity Ingredient
Sheep's pluck (heart,liver
And lights)
2 Teacupfuls toasted oatmeal
1 teaspoon Salt
8 ounces Shredded suet
Stomach bag of sheep
2 Onions
½ teaspoon Black pepper

Directions

Clean the bag thoroughly,washing well in cold water,then in warm and scraping till fresh.Then soak it overnight in cold water to which a little salt has been added.Well wash the pluck,and put on to boil with sufficient cold water to cover.See that the windpipe hangs over the side of the pot, so that any impurities may escape.Boil 1½ to 2 hours,remove from water and allow to cool.Retain a pint of the liquid for use afterwards.Now cut away the windpipe, and any superfluous gristle.Chop the heart and lights and grate half the liver (the rest is not required for the haggis.Mix with the shredded suet and the onions (which have been par-boiled and finely chopped ) then the oatmeal toasted to a pale brown in the oven or in front of the fire.Add the pepper and salt mix thoroughly, then stir in the pint of pluck liquid.Now fill into the bag which should be only slightly more than half full in order to allow room for swelling.Sew up the hole securely with needle and thread and place in a pan of boiling water big enough to take the haggis comfortably. If liked a glass of milk can be added to the water in which it is boiled. To prevent the bag from bursting,prick it occasionally all over as it boils. Continue to boil steadily without a lid for three hours.If the haggis is not to be used right away remove from pan and place on a flat dish.Later reheat by boiling it steadily for at least half an hour.Serve on a folded napkin placed on a hot dish and before serving make a three cornered gash in the top so that the serving spoon can be inserted easily.Serve with potatoes (cooked in their jackets or mashed),mashed turnip and brussels sprouts.If sheep's bag is not available,pack mixture into a basin ,cover with greaseproof paper and a scalded cloth and steam steadily for four to five hours.

typed by g.major 06\\03\\95 From Aunt B's Scottish Cookbook Submitted By GEORGINA MAJOR On 06-04-95

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