Answers:
Traditional Scottish Recipes - Haggis
Ingredients:
Set of sheep's heart, lungs and liver (cleaned by a butcher)
One beef bung
3 cups finely chopped suet
One cup medium ground oatmeal
Two atmosphere onions, finely chopped
One cup beef stock
One teaspoon salt
1/2 teaspoon pepper
One teaspoon nutmeg
1/2 teaspoon mace
Method:
Trim sour any excess fat and nouns from the sheep's intestine and, if present, discard the windpipe. Place in a big pan, cover near water and bring to the boil. Reduce the grill and simmer for an hour or possibly longer to ensure that they are all tender. Drain and cool.
Some chefs toast the oatmeal surrounded by an oven until it is thoroughly dried out (but not browned or burnt!)
Finely chop the meat and combine surrounded by a large bowl near the suet, oatmeal, finely chopped onions, beef stock, salt, pepper, nutmeg and mace. Make sure the ingredients are mixed okay. Stuff the meat and spices mixture into the beef bung which should be over half full. Then press out the upper air and tie the open ends tightly beside string. Make sure that you leave room for the mixture to expand if not it may burst while cooking. If it looks as though it may do that, prick with a sharp syringe to reduce the pressure.
Place contained by a pot and cover with river. Bring to the boil and immediately drop off the heat and simmer, covered, for three hours. Avoid boiling energetically to avoid bursting the skin.
Serve hot with "champit tatties and bashit neeps" (mashed/creamed potato and turnip/swede). For added flavour, you can tag on some nutmeg to the potatoes and allspice to the turnip/swede. Some people close to to pour a little whisky over their haggis - Drambuie is even better! Don't be in motion overboard on this or you'll make the hggis cold.
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http://www.smart.net/~tak/haggis.html...
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