*  Exported from  MasterCook  *
 
                                 HAGGIS #2
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    Sheep’s stomach bag plus the
                         -pluck (lights, liver and
                         -heart)
    1       lb           Lean mutton
    6       oz           Fine oatmeal
    8       oz           Shredded suet
    2       lg           Onions, chopped
 
   salt and pepper about 1/4 pint beef stock
   Soak the stomach bag in salted water overnight. Place
   the pluck (lights, liver and heart) in a saucepan with
   the windpipe hanging over the edge. Cover with water
   and boil for 1 1/2 hours. Impurities will pass out
   through the windpipe and it is advisable to place a
   basin under it to catch any drips. Drain well and
   cool. Remove the windpipe and any gristle or skin.
   Mince the liver and heart with the mutton. (Add some
   of the lights before mincing if you wish.) Toast the
   oatmeal gently until pale golden brown and crisp.
   Combine with minced mixture, suet and onion. Season
   well and add sufficient stock to moisten well. Pack
   into the stomach bag, filling it just over half-full
   as the stuffing will swell during cooking. Sew up the
   bag tightly or secure each end with string. Put an
   upturned plate in the base of a saucepan of boiling
   water, stand the haggis on this and bring back to the
   boil. Prick the haggis all over with a large needle to
   avoid bursting and boil steadily for 3 to 4 hours.
   Makes 6 to 8 servings.
  
 
 
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