*  Exported from  MasterCook  *
                                 HAGGIS #1
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Stomach bag and pluck (heart
                         Liver and lights of a sheep
                         -(You can substitute a
                         -Selection of organ meats)
    2                    Onions -- peeled
    2       c            Pinhead oatmeal -- (Irish
    1 2/3   c            Suet
                         Salt & pepper
                         -trussing needle and fine
                         - stirng
   Thoroughly wash the stomach bag in cold water.  Turn
   it inside out and scald it, then scrape the surface
   with a knife. Soak it in cold salted water overnight.
   Next day remove the bag from the water and leave it on
   one side while preparing the filling. Wash the pluck.
   Put it into a pan, with the windpipe hanging over the
   side into a bowl, to let out any impurities. Cover the
   pluck with cold water, add 1 teaspoon of salt and
   bring the water to a boil. Skim the surface, then
   simmer for 1 1/2 to 2 hours. Meanwhile parboil the
   onions, drain, reserving the ligquid, and chop them
   roughly. Also tpast the pinhead oatmeal until golden
   brown. Drain the pluck when ready and cut away the
   windpipe and any excess gristle. Mince half the liver
   with all the heart and lights, then stir in the
   shredded suet, the toasted oatmeal and the onions.
   Season well with salt and pepper. Moisten with as much
   of the onion or pluck water as necessary to make the
   mixture soft. With the rough surface of the bag
   outside fill it just over half full, the oatmeal will
   swell during cooking, and sew the ends together with
   the trussing needle and fine string. Prick the bag in
   places with the needlw. Place the haggis on and enamel
   plate and put it into a pan of boiling water. Cover
   the pan and cook for about 3 hours, adding more
   boiling water when necessary to keep the haggis
   covered. Serve with the traditional accompaniment of
   Tatties-an'Neeps. (Mashed potatoes and mashed turnips.)
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