- 1 sheep's lung (illegal in the U.S.; may be omitted if not available)
- 1 sheep's stomach
- 1 sheep heart
- 1 sheep liver
- 1/2 lb fresh suet (kidney leaf fat is preferred)
- 3/4 cup oatmeal (the ground type, NOT the Quaker Oats type!)
- 3 onions, finely chopped
- 1 teaspoon salt
- 1 teaspoon freshly ground pepper
- 1/2 teaspoon cayenne
- 1/2 teaspoon nutmeg
- 3/4 cup stock
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, tatties and nips" -- mashed turnips, mashed potatoes, nips of whiskey.
YUMMY (it really is I promise)