Saturday, January 15, 2005


1 sheep or lamb's stomach
2 pounds dry oatmeal
1 pound chopped mutton suet
1 pound lamb's or deer's liver, boiled and minced
1 pint (two cups) stock
the heart and lungs of the sheep, boiled and minced
1 large chopped onion
1/2 teaspoon of each: cayenne pepper, salt, black pepper

Toast the oatmeal slowly until it is crisp, then mix all the ingredients 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 with a large needle so it does not burst and boil slowly for 4-5 hours. Serves twelve.

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