large stomach bag of a sheep
of the smaller stomach bags called "the King's hood"
sheep's "pluck" (the lights or lungs) and the
liver and heart
half pound of beef suet
handfuls of finely ground oats or rolled oats (not the instant
and freshly ground black pepper
and clean the tripe bags in cold running water until absolutely
clean and scarify in boiling water . Scrape the insides
well and soak overnight in salted water. Be very careful
not to make holes in the large bag.
the thoroughly washed lights and the smaller bag in a large
pot with plenty of water. Allow the windpipe to hang over
the side of the pot to allow any impurities to escape through
it. Boil for an hour and a half or until tender and allow
to cool. Reserve the water.
a third of the liver and grate it, mince the heart and the
cooked small bag and the lights.
chop the beef suet.
an oven tray toast the oatmeal.
the meat ,suet and oatmeal, season with salt and pepper
and add enough of the stock to make a soft consistency.
the cold large bag and trim away the pipe and any gristle
and skin. Stuff with the filling, making sure to only half
fill as the mixture will swell.
up the bag with strong thread.
a large pot and place the haggis on a trivet or a plate
in the pot.
Add water to almost cover the haggis and bring to the boil.
Simmer gently for three hours, pricking occasionally to
allow air to escape.
on a large plate without trimmings or sauce.
You need to be well motivated and have a Scottish
recipe is included for cultural if not culinary significance.