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Granny Liz's Delicious "Haggis" Recipe

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This recipe for Granny Liz's Delicious "Haggis", by , is from The Welsh Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Regina Welsh
Added: Thursday, September 3, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 beef liver
1 beef heart
2 lbs. lean lamb (trim off fat)
2 medium onions
5-1/2 cups steel cut oats
3 cups beef suet chopped
1 tsp pepper
3 tsp salt
3 tbls parsley
1 large casing from the butcher

Directions:
Directions:
Cut up meat, cover with water and boil for 2 hours. Let it cool and skim off the fat from the broth. Grind the meat and onions in a grinder. Makes about 7 cups. Toast oatmeal in the oven at 250 to 300 or an electric frying pan until golden brown. Stir periodically. Combine all ingredients and mix well. Add 4-5 cups broth and mix; it should be moist but not wet. Put mixture into the casing and sew it up. Steam the "Haggis" on a plate or rack, in a large covered kettle for three hours. Prick it occasionally to let steam escape.

Number Of Servings:
Number Of Servings:
12-15
Preparation Time:
Preparation Time:
2 days
Personal Notes:
Personal Notes:
The Haggis (the Beastie) was traditionally cooked in a sheep's stomach but they are unavailable now. Serve with roast beef, champit tatties, bashed neeps and Rowan Jelly. Always begin with the Selkirk Grace.

 

 

 

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