SC - RE: haggis

[Korrin S DaArdain]

Did someone say:

	Haggis

	1 Sheep's stomach bag plus the pluck (lights, liver and heart)
	1/4 pint beef stock
	1 lb Lean mutton
	6 oz Fine oatmeal
	8 oz Shredded suet
	2 lg Onions, chopped
	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.

Korrin S. DaArdain
Dodging trees in the
Kingdom of An Tir.
Korrin.DaArdain at Juno.com

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