Haggis

12 Servings

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Haggis Ingredients

1 Ox heart	6 sm Chopped onions
1 1/2 lb Ox liver	1 lb Steel cut oats
1 lb Lamb stewing meat	1/2 lb Beef suet
5 ts Black pepper	Mixed herbs (thyme sage;

Instructions for Haggis

From: dobates@ucdavis.edu (Dave Bates) Date: 2 Feb 1995 12:35:11 -0000 Having recovered from my Burns night hangover, here are the recipes. Wash the paunch well and soak in cold brine for 2-3hrs. Turn it inside out and scrape with a knife. Boil the meat for 1.5hrs. Sew up the paunch with very fine string leaving a hole big enough to fill with stuffing. Chop the meat finely and mince in mixer. Dump in large mixing bowl and add pepper, mixed herbs, onions, suet and oats. Mix well and fill the paunch two thirds full with the mixture. Sew up remainder of panch. Boil in water for 3 hours. When bag becomes tight, prick all over with a sharp needle (not a knife). Remove from the pan and place on a hotplate. Move it to the table To serve, slit open and serve with mashed potatoes and mashed turnip and blended whisky. REC.FOOD.RECIPES ARCHIVES /MISC From rec.food.cooking archives. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: Cuisine: Uncategorized