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Title: Authentic Haggis
Yield: 1 Servings

Ingredients

      1 lb lean mutton
      2 c  oatmeal
      4    onions
    1/4 lb suet
      1 pt liquid
      1    pepper and salt
      1    stomach bag of a sheep and
      1    the pluck (lights, liver
      1    and
      1    heart)

Instructions

I offer a recipe from the Scottish Women's Rural Institutes Cookery
Book, eighth edition, reprinted 1988.

Wash the stomach bag in cold water and salt. Boil pluck for 1 1/2
hours, leaving windpipe attached and hanging out of pot in order that
impurites may pass out. When cooked and cold cut away windpipe and
any skin and gristle adhering to it. Mince the pluck (leaving out
some of the lights) along with mutton and suet. Toast oatmeal in the
oven, chop onions and herbs (if desired). Put into a bowl the minced
ingredients, toasted oatmeal, chopped onions, herbs, salt and pepper.
Add about 1 pint of the liquid in which the pluck was boiled and mix
all together till of a soft consistency. Take sheep's bag and fil a
little more than half full (allow room for the meal to expand). Sew
up tightly, prick and tie in cloth. Put into a pan of boiling water
with a plate at the bottom and boil for three or four hours. Prick
occassionally to prevent bursting.

Alternatively, buy one ready made from Sandy Crombie of Broughton
Street, Edinburgh - order now by fax or phone.

mike cellar@mwade.demon.co.uk soc.culture.scottish

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