---------- 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
 
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