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| Entrees: Lamb>Haggis https://ahirashangar.ihugny.com/phpBB3/viewtopic.php?f=26&t=1685 |
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| Author: | Menolly [ Mon Oct 22, 2007 3:14 pm ] |
| Post subject: | Entrees: Lamb>Haggis |
Haggis submitted by: Phantasm 1 cleaned Sheep or Lamb's Stomach Bag 900g (2lb). dry Oatmeal 600ml (1 pint) Stock 450g (1lb) chopped Mutton Suet 450g (1lb) Lamb's or Deer's Liver Heart and Lights of the Sheep 1 large Onion ½ tsp Cayenne Pepper Salt And Pepper Boil and mince the liver, heart and lights, chop the onion. Toast the oatmeal slowly until it is crisp, then mix all the ingredients (except the stomach bag) together, and add the stock. Fill the bag just over half full, press out the air, add the remaining mixture and sew up securely. Place in a large pot of boiling water, prick the haggis all over with a large needle so it does not burst and boil slowly for 4 to 5 hours. |
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