Haggis

• 1 sheep’s paunch and pluck
• 1 lb. oatmeal
• 1 l

Soak the paunch for several hours in salt and water. Then turn it inside out and wash thoroughly several times. Wash the pluck well, just cover the liver with cold water and boil for about 1½ hr. After ¾ hr. add the well-cleaned heart and lights. Chop half the liver coarsely and chop die other half with the heart and lights, very finely. Mix all together and add the oat-meal, finely-chopped sue