Traditional Haggis

- 1 sheeps stomach bag
- sheeps lungs
- 1 sheep's heart
- 1 sheep's liver
- 1/2 pound suet
- 3/4 c oatmeal
- 3 medium onions minced
- 1 t salt
- 1/8 t pepper
- pinch of cayenne
- 3/4 cup stock

1. Take the stomach bag and wash thoroughly with cold water. Turn inside out. Scald in boiling water, and scrape with a dull knife. Put in a large bowl and soak overnight in salted water.
2. Take the liver, heart, and lungs cover with cold water in a heavy pan. Bring to a boil, and simmer for 90 minutes, then allow to cool.
3. Toast the oatmeal in a shallow pan in a slow oven, shaking occasionally. Cut away the gristle and the pipes from the meat. Shop up the heart and lungs. Grate the liver with a coarse grater. Mince the suet. Mix the hart, lungs, liver, suet, toasted oatmeal, minced onion, salt, pepper, and cayenne together with 3/4 cup of the stock the meat was cooked in. Salt and pepper.
4. Fill the bag about 2/3 full. There should be room for the oatmeal to swell. Press the air out of the bag, and sew it up tightly.
5. Put it into a pot of boiling water. When it begins to swell, prick several times with a needle so that it doesn't burst. Boil for 3 hours, uncovered, adding more boiling water as needed to keep the level over the haggis.
6. Put the haggis on a hot pladder, remove the threads, and serve with a spoon.