*  Exported from  MasterCook  *
 
                                   HAGGIS
 
 Recipe By     : 
 Serving Size  : 10   Preparation Time :0:00
 Categories    : Meats
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    Plastic baking bag -- -OR-
    1                    -Sheep’s stomach*,thoroughly
                         -cleaned
                         -OR-
    1                    -large sausage casing
    1                    Sheep liver,heart,& lights
                         -(lungs)
      1/2   lb           Beef Suet
    1                    Onion, large -- *
    1       T            -Salt
      1/2   ts           Black pepper -- freshly ground*
      1/2   ts           Cayenne
      1/2   ts           Allspice
    1       lb           Oatmeal -- old fashioned, slow
                         -cooking type
    1       c            Broth -- in which liver,
                         heart
                         -were cooked -- up to 1 1/2c
 
   This recipe make enough to serve 6-10. If you are able to find a sheep’s
   stomach, double the amounts. Rinse and repeat till clean.
   *Anne’s note, I would increase both the pepper & onion; most of the
   haggis I've eaten makes liberal use of these ingredients
   If the butcher has not trimmed the heart, liver and lungs do that first.
   (Cut the heart open to rinse it so it may cook more quickly.)
   Put them in a large pot with 1 to 1/2 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 (lights)
   and cut out as much grisly part as you can and run them through a grinder
   too. Next put the raw beef suet through the grinder. As you finish
   grinding each thing, put it in the big pot. Peel, slice and chop onions
   and then add them to the meat in the kettle. Add the salt and spices and
   mix.
   Toast or brown oatmeal lightly in heavy bottomed pan on top of the stove.
   Add to pot and mix thoroughly. Add 1 to 1/2 cup broth left from boiling
   the meat. Check if it sticks together when you grab a handful of the
   mixture. If not, add more broth so that it holds together.
   Stuff in plastic baking bag till about 3/4 full. If you are using a sheep
   stomach, have the smooth side out and stuff it about 3/4 full and sew up
   the opening. Wrap in cheesecloth so that when it is cooked, you can handle
   it. Prick with a skewer (so it won't explode from the steam). (You may
   wish to do this occasionally early on when cooking).
   Fill large pot with at least 1 gallon of water and bring to a boil. Boil
   gently for 4 to 5 hours.
   Serve with neeps (turnips) or clapshot (mashed turnips & potatoes)
   SERVES:6-10
  
 
 
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