SC - Haggis Recipe-OOP

[LrdRas at aol.com]

In a message dated 5/1/01 6:36:06 PM Eastern Daylight Time, 
craig.jones at airservices.gov.au writes:

<< Anyone got a recipe for haggis?  Ras, surely you can help? >>

A Detailed Haggis Recipe 
(from Michael Prothro)

        1 sheep's stomach, thoroughly cleaned
        The liver, heart, and lights (lungs) of the sheep
        1 lb Beef suet
        2 large Onions
        2 tb Salt
        1 ts Freshly ground black pepper
        1/2 ts Cayenne or red pepper
        1/2 ts Allspice
        2 lb Dry oatmeal (the old-fashioned, slow-cooking kind)
        2-3 cups broth (in which the liver, heart and lights were cooked)

What you need: Canning kettle or a large spaghetti pot, 16- to 20 quart size 
with a lid to fit it; meat grinder; cheesecloth 

What to do: If the butcher has not already cut apart and trimmed the heart, 
liver and lungs, do that first.  It involves cutting the lungs off the 
windpipe, cutting the heart off the large blood vessels and cutting it open 
to rinse it, so that it can cook more
quickly. The liver, too, has to be freed from the rest. Put them in a 4-quart 
pot with 2 to 3 cups water, bring to a boil, and simmer for about an hour and 
a half. Let it all cool, and keep the broth. 

Run the liver and heart through the meat grinder. Take the lungs and cut out 
as much of the gristly part as you easily can, then run them through the 
grinder, too. Next, put the raw beef suet through the grinder. As you finish 
grinding each thing, put it in the big kettle. Peel, slice and chop the 
onions, then add them to the meat in the kettle. Add the salt and spices and 
mix. 

The oatmeal comes next, and while it is customary to toast it or brown it 
very lightly in the oven or in a heavy bottomed pan on top of the stove, this 
is not absolutely necessary. When the oatmeal has been thoroughly mixed with 
the rest of it, add the
2 cups of the broth left from boiling the meat. See if when you take a 
handful, it sticks together. If it does, do not add the third cup of broth. 
If it is still crumbly and will not hold together very well, add the rest of 
the broth and mix thoroughly. Have
the stomach smooth side out and stuff it with the mixture, about 
three-quarters full. Sew up the openings. Wrap it in cheesecloth, so that 
when it is cooked you can handle it. 

Now, wash out the kettle and bring about 2 gallons of water to a boil in it. 
Put in the haggis and prick it all over with a skewer so that it does not 
burst. You will want to do this a couple of times early in the cooking span. 
Boil the haggis gently for about 4 or 5 hours. If you did not have any 
cheesecloth for wrapping the haggis, you can use a large clean dishtowel. 
Work it under with kitchen spoons to make a sling with which you can lift out 
the haggis in one piece. You will probably want to wear lined rubber gloves 
to protect your hands from the hot water while you lift it out with the wet 
cloth. (You put the dish cloth in the pot only after the haggis is done; you 
do not cook the towel with the haggis as you would the cheesecloth.) 

Note: Even if the butcher has cleaned the stomach, you will probably want to 
go over it again. Turn the stomach shaggy side out and rinse. Rub it in a 
sinkful of cold water. Change the water and repeat as many times as 
necessary, until the water
stays pretty clear and handling it does not produce much sediment as the 
water drains out of the sink. 

Ras