Traditional Cottage Recipe

• the large stomach bag of a sheep
• the pluck (including heart, lights and liver)
• beef suet
• pin-head (coarse) oatmeal

Brown and birstle (dry or toast) a breakfastcupful of oatmeal before the fire or in the oven. Clean the great bag thoroughly, washing it first in cold water and then, after turning it inside out, scalding and scraping it with a knife; then let it soak overnight in cold salted water. In the morning put it aside with the rough side turned out. Wash the pluck well and put on to boil covered with c