*  Exported from  MasterCook  *
 
                           Surly Pierre’s Haggis
 
 Recipe By     : Great Great Grandma Gairns (modified)
 Serving Size  : 12   Preparation Time :4:00
 Categories    : Ethnic
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    sheep’s pluck -- *
    3      pounds        beef liver
    1      pound         chicken livers
    2                    lamb shanks
      1/2  pound         beef heart
    2      cubes         chicken bouillon
    2      cubes         beef bouillon
    2      cubes         vegetable boullion
    1      pound         beef suet
    4      slices        bacon/smoked salt pork -- chopped and fried
    4      large         yellow onions -- chopped fine
    2      cups          old-fashioned oatmeal (NOT instant)
    1      cup           steel-cut oats
    2      tablespoons   sea salt
    4      teaspoons     cracked black pepper
    1      tablespoon    cracked red pepper
    4      cloves        garlic -- crushed
    1      teaspoon      thyme
    1      teaspoon      rosemary
    2      teaspoons     sage
    4      tablespoons   parsley
 
 *NOTE:  To make modern sheep’s pluck, sew a drawstring bag of doubled muslin
 (finished size 12“x18”).  Wash in hot water with washing soda.  Rinse three
 times, salt and leave overnight.  Rinse thoroughly in cold water and airdry.
 Washing and salting should be after every use.
 
 Place meat in a large saucepan or Dutch oven; do not drain blood (add to
 pot) and cover with water.   Bring to a boil uncovered, reduce heat, cover
 and simmer for ~1.5 hours, adding water as required.  Remove from heat and
 strain, reserve stock and return to heat.   While meat cools, add boullions
 to stock and return to a boil for about 15 minutes.  Do not reduce too far
 as you will need 3 - 4  cups of stock later.
 
 When meat is cool enough to handle, remove bones and gristle.  Pass all meat
 first through coarse blade of a grinder; then pass all meat and suet through
 fine blade.  Place ground mixture in a large bowl and cool to room temperature.
 
 Spread oatmeal and cut oats on a cookie sheet and place under oven broiler.
 When oats begin to brown around the edges, remove and toss with a spatula to
 turn, return to broiler and continue until all are lightly browned.
 
 When meat has cooled, add all other ingredients except the stock and mix dry
 with a pastry blender until uniformly blended.  Slowly add stock, stirring
 constantly, until the mixture begins to clump together.  Add one cup of
 stock to mixture.  Spoon mixture into “sheep’s pluck”, pack lightly.  Add
 any remaining liquid to the top of the mixture and tie off.
 
 Place bag in pasta cooker, pour any liquied that drained out over the bag
 and add water to steaming level.  Cover and steam ~3 hours, adding water as
 necessary.  Do not let boil dry!  About 20 minutes before serving, remove
 bag in colander part of pasta cooker and allow contents to rest and drain.
 Open bag, turn onto platter and serve.
 
                    - - - - - - - - - - - - - - - - - -
 
 NOTES : If you desire a coarser texture, increase the steel-cut oats and
 omit the second meat grind.  For a smoother texture, substitute oatmeal for
 steel-cut oats and add one or two beaten eggs to final mix.  For festive
 occasions or to suit your particular taste, substitute the final cup of
 stock with a cup of Scotch whisky.