Ingredients
1 sheep's stomach bag plus the pluck (lights (lungs), liver, and heart)
1 lb Lean mutton
6 oz Fine oatmeal
8 oz Shredded suet
2 large Onions, chopped
Directions
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.