My point exactly.If it tastes good, who cares what it is made from - that's my motto.
'1 sheep's pluck (stomach bag)
2 lb.. dry oatmeal
1 lb. suet
1 lb. lamb's liver (you can substitute a selection of organ meats)
2 1/2 cups stock
1 large chopped onion
1/2 tsp. cayenne pepper, Jamaica pepper and salt
Boil liver and parboil the onion, then mince them together. Lightly brown the oatmeal. Mix all ingredients together. Fill the sheep's pluck with the mixture pressing it down to remove all the air, and sew up securely. Prick the haggis in several places so that it does not burst. Place haggis in boiling water and boil slowly for 4-5 hours. Serves approximately 12.'
('1 sheep's pluck (stomach bag)
2 lb.. dry oatmeal
1 lb. suet
1 lb. lamb's liver (you can substitute a selection of organ meats)
2 1/2 cups stock
1 large chopped onion
1/2 tsp. cayenne pepper, Jamaica pepper and salt
Boil liver and parboil the onion, then mince them together. Lightly brown the oatmeal. Mix all ingredients together. Fill the sheep's pluck with the mixture pressing it down to remove all the air, and sew up securely. Prick the haggis in several places so that it does not burst. Place haggis in boiling water and boil slowly for 4-5 hours. Serves approximately 12.'
Mystery_Bob,
Sun 14 Mar 2004, 2:53,
archived)