*  Exported from  MasterCook  *

                               HAGGIS #1

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    :
 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                       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
                       -trussing needle and fine
                       - stirng

 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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