*  Exported from  MasterCook  *

                               HAGGIS #3

Recipe By     :
Serving Size  : 6    Preparation Time :0:00
Categories    : Lamb

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                    Sheep's stomach, thoroughly
                       -cleaned
                       The liver, heart, and lights
                       -(lungs) of the sheep
  1       lb           Beef suet
  2       lg           Onions
  2       tb           Salt
  1       t            Freshly ground black pepper
    1/2   ts           Cayenne or red pepper
    1/2   ts           Allspice
  2       lb           Dry oatmeal (the
                       -old-fashioned, slow-cooking
                       -kind)
  2                    Or 3 cups broth (in which
                       -the liver, heart and lights
                       -were
                       Cooked)
                       Utensils
  4       qt           Pot with lid

 What you need:
 Canning kettle or a large spaghetti pot, 16- to 20
 quart size with a lid to fit it Meat grinder
 Cheesecloth What to do:
 If the butcher has not already cut apart and trimmed
 the heart, liver and lungs, do that first.  It
 involves cutting the lungs off the windpipe, cutting
 the heart off the large bloodvessels and cutting it
 open to rinse it, so that it can cook more quickly.
 The liver, too, has to be freed from the rest. Put
 them in a 4-quart pot with 2 to 3 cups water, bring to
 a boil, and simmer for about an hour and a half. Let
 it all cool, and keep the broth.  Run the liver and
 heart through the meat grinder. Take the lungs and cut
 out as much of the gristly part as you easily can,
 then run them through the grinder, too. Next, put the
 raw beef suet through the grinder.  As you finish
 grinding each thing, put it in the big kettle. Peel,
 slice and chop the onions, then add them to the meat
 in the kettle. Add the salt and spices and mix.
 The oatmeal comes next, and while it is customary to
 toast it or brown it very lightly in the oven or in a
 heavy bottomed pan on top of the stove, this is not
 absolutely necessary. When the oatmeal has been
 thoroughly mixed with the rest of it, add the 2 cups
 of the broth left from boiling the meat. See if when
 you take a handful, it sticks together. If it does, do
 not add the third cup of broth. If it is still crumbly
 and will not hold together very well, add the rest of
 the broth and mix thoroughly. Have the stomach smooth
 side out and stuff it with the mixture, about
 three-quarters full.  Sew up the openings. Wrap it in
 cheesecloth,so that when it is cooked you can handle
 it. Now, wash out the kettle and bring about 2 gallons
 of water to a boil in it. Put in the haggis and prick
 it all over with a skewer so that it does not burst.
 You will want to do this a couple of times early in
 the cooking span. Boil the haggis gently for about 4
 or 5 hours. If you did not have any cheesecloth for
 wrapping the haggis, you can use a large clean
 dishtowel.  Work it under with kitchen spoons to make
 a sling with which you can lift out the haggis in one
 piece. You will probably want to wear lined rubber
 gloves to protect your hands from the hot water while
 you lift it out with the wet cloth. (You put the dish
 cloth in the pot only after the haggis is done; you do
 not cook the towel with the haggis as you would the
 cheesecloth.) Note: Even if the butcher has cleaned
 the stomach, you will probably want to go over it
 again. Turn the stomach shaggy side out and rinse. Rub
 it in a sinkful of cold water. Change the water and
 repeat as many times as necessary, until the water
 stays pretty clear and handling it does not produce
 much sediment as the water drains out of the sink.



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