Pot Haggis- 1/2 pound beef liver- 1 sheeps heart - 1/4 pound suet - 2 onions minced - 1 cup oatmeal - 1 cup stock - salt and pepper 1. Boil the liver and heart for an hour. Cool and grate the live. Chop the heart fine. Chop the suet. Toast the oatmeal in a shallow pan in a slow oven, shaking occasionally. Mix everything together with a cup of the stock that the meats were cooked in. Add salt and pepper. 2. Turn into a greased heavy pan. Cover with three layers of foil. Steam on a rack in a pan of boiling water for two hours adding water as it boils away. |