1 cleaned sheeps stomach
2lb dry oatmeal
1lb chopped mutton suet
1lb lambs or deers liver - boiled and minced
1pt (2cups) stock
Heart & lungs of sheep - boiled and minced
1lb chopped onion
1/2 teaspoon each of cayenne pepper, jamaica pepper
(allspice), pepper and salt Toast oatmeal until crisp then mix all ingredients
(except sheeps stomach) together and add the stock.
Fill bag to just over half full, press out air and sew up
securely. Have ready large pot of boiling water, prick
haggis all over with large needle so it does not burst.
Boil slowly 4-5 hours.
Note also - I have been advised that when boiling the
lungs, it is wise to let the trachea (windpipe)hang over
the side of the pot. If you don't do this and the trachea
folds over on itself in the pot the air trapped in the
lungs will expand and cause the lungs to burst, spraying
your kitchen with boiling water and bits of improperly