| 1 | Salt and pepper about ?pint beef stock soak the stomach bag in salted water overnight. |
| 2 | Place the pluck (lights, liver and heart) in a saucepan with the windpipe hanging over the edge. |
| 3 | Cover with water and boil for 1 ?hours. |
| 4 | Impurities will pass out through the windpipe and it is advisable to place a basin under it to catch any drips. |
| 5 | Drain well and cool. |
| 6 | Remove the windpipe and any gristle or skin. |
| 7 | Mince the liver and heart with the mutton. |
| 8 | (add some of the lights before mincing if you wish). |
| 9 | Toast the oatmeal gently until pale golden brown and crisp. |
| 10 | Combine with minced mixture, suet and onion. |
| 11 | Season well and add sufficient stock to moisten well. |
| 12 | Pack into the stomach bag, filling it just over half-full as the stuffing will swell during cooking. |
| 13 | Sew up the bag tightly or secure each end with string. |
| 14 | Put an upturned plate in the base of a saucepan of boiling water, stand the haggis on this and bring back to the boil. |
| 15 | Prick the haggis all over with a large needle to avoid bursting and boil steadily for 3 to 4 hours. |
| 16 | Makes 6 to 8 servings. |
