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1
If the butcher has not already cut apart and trimmed the heart, liver and lungs, do that first.
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2
It involves cutting the lungs off the windpipe, cutting the heart off the large bloodvessels and cutting it open to rinse it, so that it can cook more quickly.
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3
The liver, too, has to be freed from the rest.
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4
Put them in a 4-quart pot with 2 to 3 cups water, bring to a boil, and simmer for about an hour and a half.
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5
Let it all cool, and keep the broth.
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6
Run the liver and heart through the meat grinder.
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7
Take the lungs and cut out as much of the gristly part as you easily can, then run them through the grinder, too.
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8
Next, put the raw beef suet through the grinder.
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9
As you finish grinding each thing, put it in the big kettle.
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10
Peel, slice and chop the onions, then add them to the meat in the kettle.
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11
Add the salt and spices and mix.
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12
The oatmeal comes next, and while it is customary to toast it or brown it very lightly in the oven or in a heavy bottomed pan on top of the stove, this is not absolutely necessary.
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13
When the oatmeal has been thoroughly mixed with the rest of it, add the 2 cups of the broth left from boiling the meat.
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14
See if when you take a handful, it sticks together.
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15
If it does, do not add the third cup of broth.
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16
If it is still crumbly and will not hold together very well, add the rest of the broth and mix thoroughly.
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17
Have the stomach smooth side out and stuff it with the mixture, about three-quarters full.
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18
Sew up the openings.
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19
Wrap it in cheesecloth, so that when it is cooked you can handle it.
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20
Now, wash out the kettle and bring about 2 gallons of water to a boil in it.
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21
Put in the haggis and prick it all over with a skewer so that it does not burst.
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22
You will want to do this a couple of times early in the cooking span.
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23
Boil the haggis gently for about 4 or 5 hours.
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24
If you did not have any cheesecloth for wrapping the haggis, you can use a large clean dishtowel.
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25
Work it under with kitchen spoons to make a sling with which you can lift out the haggis in one piece.
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26
You will probably want to wear lined rubber gloves to protect your hands from the hot water while you lift it out with the wet cloth.
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27
(You put the dish cloth in the pot only after the haggis is done; you do not cook the towel with the haggis as you would the cheesecloth.)
