Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Sheep's stomach 3 Onions, finely chopped
1 Sheep heart 1 ts Salt
1 Sheep liver 1/2 ts Freshly ground pepper
1/2 lb Fresh suet (kidney leaf fat 1/4 ts Cayenne
-is preferred) 1/2 ts Nutmeg
3/4 c Oatmeal 3/4 c Stock

Wash stomach well, rub with salt and rinse. Remove membranes and excess
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 mix well. Loosely pack mixture into
stomach, about two-thirds full. Remember, oatmeal expands 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.

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