Ingredients
1 sheep stomach
1 sheep heart
1 sheep liver
1/2 lb suet, fresh (kidney leaf fat is preferred)
3/4 cup oatmeal
1 tsp salt
1/2 tsp pepper
1/4 tsp cayenne
1/2 tsp nutmeg
3/4 cup stock
Directions
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.