All Easy Recipes. Cook all that you can cook. Haggis
 
What You Need:            (To Serve: 4 - 6)
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  • A sheep's paunch and pluck (including the heart, liver and lights)
  • ½ pound minced suet
  • 1 - 2 finely chopped onions
  • 1 breakfast cup oatmeal well browned in the oven
  • Salt
  • Black pepper

    • How To Cook:
    1. Thoroughly clean the paunch and soak in cold water for about 12 hours; turn inside out and set aside till required.

    2. Put the pluck in cold water, bring to the boil and simmer for 1½ hours.

    3. Remove from the water and cut off the pipes and gristle.

    4. Grate half of the liver (the other half is not used) and mince the lights and the heart.

    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.

    6. Put the mixture in the paunch, leaving sufficient space for the oatmeal to swell, and sew up the opening.

    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.

    TIP:
        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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