---------- Recipe via Meal-Master (tm) v8.05

     Title: The Dreaded Haggis
Categories: Misc-meats
     Yield: 6 servings

     1    Sheep's stomach
     1    Sheep heart
     1    Sheep liver
   1/2 lb Fresh suet (kidney leaf fat
          -is preferred)
   3/4 c  Oatmeal
     3    Onions, finely chopped
     1 ts Salt
   1/2 ts Freshly ground pepper
   1/4 ts Cayenne
   1/2 ts Nutmeg
   3/4 c  Stock

 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

-----