Haggis

Traditionally, a Haggis is made from the lung, liver, and heart of the sheep. These were mixed with oatmeal and a few spices and stuffed into the sheep's stomach. After being boiled, the Haggis is brought to the table with a great deal of ceremony.

1 lb.beef heart, cut into 2 inch wide strips
1 1/2 C peeled & finely chopped yellow onions
1 lb beef liver
. 4 Tblsp Scotch whiskey
1/2 lb lamb stew meat cut into 1 inch pcs
. 2 C toasted oatmeal (toasted on cookie sheet at 375 for 10 mins)

Seasonings:
2 tsp. salt
1/2 tsp. dried rosemary
1/2 tsp. freshly ground blk pepper
1/4 tsp. freshly grated nutmeg
1 tsp. dried thyme, whole

The Casing:
3 beef caps (talk to the sausage shop about these)
1 cup distilled white vinegar
1/2 tablespoon salt for soaking

Place the beef heart in a 4 qt. pot and just cover with cold water. Simmer, covered, for 1 hour and 10 mins. Add the beef liver and lamb stew meat, and cover and simmer for 20 mins. Remove the contents of the pot and cool. Reserve 1 cup of the liquid. Grind everything coarsely.

In a large bowl mix all ingredients, except for the beef caps, vinegar and salt for soaking.. Mix well and set aside. Rinse the beef caps in cold water. Turn them inside out and soak them in 2 quarts of cold water with the salt and vinegar for 1/2 hour. Drain them and rinse very well, inside and out.

Divide meat mixture into 3 parts. Fill the beef caps with the meat mixture and tie the ends off with string. Two will have to be tied on just one end, but the third piece will be tied on both ends. Prick the haggis all over with corn holders or a sharp fork. Place in a steamer and steam for 1 hour and 20 mins.

Serve Haggis, sliced, with beef or lamb gravy.

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