Haggis
My favourite
1 cleaned sheep or lamb's stomach bag 2 lb. dry oatmeal 1 lb chopped mutton
suet 1 lb deer's liver, boiled and minced 1 UK pint stock the heart and
lights of the sheep, boiled and minced 1 large chopped onion 1/2 tsp..
each: cayenne pepper, Jamaica pepper, salt and pepperToast the oatmeal
slowly until it is crisp, then mix all the ingredients (except the stomach
bag) together, and add the stock. Fill the bag just over half full, press
out the air and sew up securely. Have ready a large pot of boiling water,
prick the haggis all over so it does not burst and boil slowly for 4 to 5
hours.
Heaven
Sinclair