The dreaded haggis
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The dreaded haggis
  Scottish    Lamb  
Last updated 6/12/2012 1:01:37 AM. Recipe ID 24926. Report a problem with this recipe.
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      Title: The dreaded haggis
 Categories: Scottish, Lamb, Ceideburg 2
      Yield: 1 Servings
 
      1    Sheep's stomach
      1    Sheep heart
      1    Sheep liver
    1/2 lb Fresh suet (kidney leaf fat
           -is preferred)
    3/4 c  Oatmeal
      3    Onions, finely chopped
      1 ts Salt
    1/2 ts Freshly ground pepper
    1/4 ts Cayenne
    1/2 ts Nutmeg
    3/4 c  Stock
 
  Here's a recipe for the dreaded haggis.  The book notes that, in
  addition to the other naughty bits, the lungs are traditionally
  included in Scotland, but are omitted here as it's illegal to sell
  lungs in the U.S. (Any clues as to why, anybody?).  Some folks also
  think that liver shouldn't be used...
  
  Wash stomach well, rub with salt and rinse.  Remove membranes and
  excess fat.  Soak in cold salted water for several hours.  Turn
  stomach inside out for stuffing.
  
  Cover heart and liver with cold water, Bring to a boil, reduce heat,
  cover and simmer for 30 minutes.  Chop heart and coarsely grate liver.
  
  Toast oatmeal in a skillet on top of the stove, stirring frequently,
  until golden.  Combine all ingredients and mix well.  Loosely pack
  mixture into stomach, about two-thirds full.  Remember, oatmeal
  expands in cooking.
  
  Press any air out of stomach and truss securely.  Put into boiling
  water to cover.  Simmer for 3 hours, uncovered, adding more water as
  needed to maintain water level.  Prick stomach several times with a
  sharp needle when it begins to swell; this keeps the bag from
  bursting. Place on a hot platter, removing trussing strings.  Serve
  with a spoon.
  
  Ceremoniously served with "neeps and nips"++mashed turnips, nips of
  whiskey and mashed potatoes.
  
  




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Recipe ID 24926 (Apr 03, 2005)

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