Haggis

Lady Login's Receipt 1856.

1 cleaned Sheep or Lamb's Stomach Bag
900g (2lb). dry Oatmeal
600ml (1 pint) Stock
450g (1lb) chopped Mutton Suet
450g (1lb) Lamb's or Deer's Liver
Heart and Lights of the Sheep
1 large Onion
½ tsp Cayenne Pepper
Salt And Pepper

Boil and mince the liver, heart and lights, chop the onion.
Toast the oatmeal slowly until it is crisp, then mix all the ingredients (except the stomach bag) together, and add the stock.
Fill the bag just over half full, press out the air, add the remaining mixture and sew up securely.
Place in a large pot of boiling water, prick the haggis all over with a large needle so it does not burst and boil slowly for 4 to 5 hours.

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Haggis

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