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1. Thoroughly clean the paunch and soak in cold water for about 12 hours; turn inside out and set aside till required.
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2. Put the pluck in cold water, bring to the boil and simmer for 1˝ hours.
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3. Remove from the water and cut off the pipes and gristle.
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4. Grate half of the liver (the other half is not used) and mince the lights and the heart.
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5. Mix in a basin with the oatmeal, suet and onions, season highly with salt and black pepper and moisten with the water in which the pluck was boiled.
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6. Put the mixture in the paunch, leaving sufficient space for the oatmeal to swell, and sew up the opening.
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7. Put in a large saucepan of hot water (adding milk if liked) and boil for 3 hours, taking care to prick with a needle as soon as the haggis begins to swell.
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TIP:
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Haggis is served without gravy or garnish and accompanied by mashed turnips ("neeps") and mashed potatoes, and the custom is to drink neat whisky with it.
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