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.