Haggis (SCOTCH)
Chop a sheep's tongue, liver and heart and 1 pound of bacon.
Add 2 large chopped onions; season with 1/4 teaspoonful of
red pepper and 1 teaspoonful of mixed herbs and salt to taste.
Mix with 1 pint of toasted oatmeal, 2 beaten eggs and the
grated rind and juice of a lemon. Then clean the pouch of the
sheep and fill with the mixture.
Lay in boiling water and let boil three hours.
Serve with apple-sauce.
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