Haggis

Clean thoroughly and soak the stomach overnight in salted water. Turn it inside out. Wash the pluck well and boil it for about 1 1/2 hours. Leave the windpipe hanging over the side of the pan, to let the impurities pass out. Skim the water from any scum that rises. Mince the heart, lungs and kidneys. Grate half the liver and chop the rest. Stir fry the chopped onions and lightly toast the oatmeal in the oven. Mix everything together and season well with the salt, pepper and cayenne. Add enough of the pluck’s cooking liquid to turn the mixture into a watery dough. Fill the stomach with the mixture until half full. Press out the air and sew the bag up. Simmer uncovered for about 3 hours, pricking it with a needle from time to time, so it doesn`t burst. Serve it in slices or whole on a platter with neeps and nips and mash.