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October 2018

Lamb Recipes

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The Dreaded Haggis Recipe

The Dreaded Haggis recipe and other lamb recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print The Dreaded Haggis recipe  PDF


1 Sheep's stomach
1 Sheep heart
1 Sheep liver
1/2 lb Fresh suet (kidney leaf fat
is preferred) 3/4 c Oatmeal
3 Onions, finely chopped
1 ts Salt
1/2 ts Freshly ground pepper
1/4 ts Cayenne
1/2 ts Nutmeg
3/4 c Stock
Wash stomach well, rub with salt and rinse. Remove membranes and e cess fat. Soak in cold salted water for several hours. Turn stomach inside out for stuffing. Cover heart and liver with cold water, Bring to a boil, reduce heat, cover and simmer for 30 minutes. Chop heart and coarsely grate liver. Toast oatmeal in a skillet on top of the stove, stirring frequently, until golden. Combine all ingredients and mi well. Loosely pack mi ture into stomach, about two thirds full. Remember, oatmeal e pands in cooking. Press any air out of stomach and truss securely. Put into boiling water to cover. Simmer for 3 hours, uncovered, adding more water as needed to maintain water level. Prick stomach several times with a sharp needle when it begins to swell this keeps the bag from bursting. Place on a hot platter, removing trussing strings. Serve with a spoon. Ceremoniously served with neeps and nips mashed turnips, nips of whiskey and mashed potatoes. From Innards and Other Variety Meats . Jana Allen and Margret Gin. 101 Productions. San Francisco, 1974.

The Dreaded Haggis recipe and other lamb recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 5.0 Rating 5.0
124 people have voted
Last Reviewed on 2018-10-19



Friday, Oct 19 2018 Download & Print The Dreaded Haggis recipe  PDF   Lamb recipes RSS   Thumsb up

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