Wash stomach well, rub with salt and rinse. Remove
membranes and excess fat. Soak in cold salted water
for several hours. Turn stomach inside out for
stuffing.
Cover heart and liver with cold water, Bring to a
boil, reduce heat, cover and simmer for 30 minutes.
Chop heart and coarsely grate liver. Toast oatmeal in
a skillet on top of the stove, stirring frequently,
until golden. Combine all ingredients and mix well.
Loosely pack mixture into stomach, about two-thirds
full. Remember, oatmeal expands in cooking.
Press any air out of stomach and truss securely. Put
into boiling water to cover. Simmer for 3 hours,
uncovered, adding more water as needed to maintain
water level. Prick stomach several times with a sharp
needle when it begins to swell; this keeps the bag
from bursting. Place on a hot platter, removing
trussing strings. Serve with a spoon. Ceremoniously
served with "neeps and nips"--mashed turnips, nips of
whiskey and mashed potatoes.
From "Innards and Other Variety Meats". Jana Allen and
Margret Gin. 101 Productions. San Francisco, 1974.
Brought to you by Mary Ann Young
