A 'Fine' Recipe

Since our August, 2000, trip to Scotland, the concept of haggis has become the topic of a fair amount of joking for Laura Lee, Mom, Dad, and I.  Dad and I actually tried some at a buffet in Edinburgh...of course BEFORE we had actually read the recipe.  If any of you actually try this recipe, please Email us from the hospital and let us know how it was.  Mom & Dad sent this recipe.

Haggis

Ingredients
   1 cleaned sheeps stomach
   2lb dry oatmeal
   1lb chopped mutton suet
   1lb lambs or deers liver - boiled and minced
   1pt (2cups) stock
   Heart & lungs of sheep - boiled and minced
   1lb chopped onion
   1/2 teaspoon each of cayenne pepper, jamaica pepper(allspice), pepper and salt

Toast oatmeal until crisp then mix all ingredients (except sheeps stomach) together and add the stock. Fill bag to just over half full, press out air and sew up securely.
Have ready large pot of boiling water, prick haggis all over with large needle so it does not burst. Boil slowly 4-5 hours.

Note also - I have been advised that when boiling the lungs, it is wise to let the trachea (windpipe)hang over the side of the pot. If you don't do this and the trachea
folds over on itself in the pot the air trapped in the lungs will expand and cause the lungs to burst, spraying your kitchen with boiling water and bits of improperly
cooked offal

Serves approx 12.

Note oatmeal is NOT the same as oatmeal in USA - I believe the US term is steel-cut oats.

Haggis is traditionally served on Robert Burns Anniversary (25th January) and St. Andrews day (30th November), carried aloft into the dining hall by a highlander in full highland dress, preceded by a piper playing a national air. The haggis is then addressed with a poem prior to being served!

Happy Haggising!!