Recipe - Mock Haggis

8 ounce Beef liver, cut or sliced up
4 ounce Beef suet, shredded
4 ounce Pinhead oatmeal
5 ounce Onion, chopped
Black pepper, freshly ground
2 teaspoon S, salt

Boil the liver and onion in a little water for 15min. Toast the oatmeal
until light golden brown. Put the liver and onion through a grinder or
mincer or chop slightly in a food processor. If you do use a processor,
don't turn the mixture into puree! Make the volume of the onion and liver
liquid up to 8 fl. oz. with water or stock. Mix everything together with
about level 2 tsps. salt and a lot of ground pepper. (You can of course add
other seasonings such as cayenne.) Press into a greased bowl, cover and
steam for two hours. Can also be cooked in a pressure cooker in about half
an hour. Serve with the usual mashed potatoes and turnip.
Recipe by: : Traditional Scottish adapted by C Begg.

Posted to CHILEHEADS DIGEST V3 #212, by justme3@ix.netcom.com (Kevin
Rhodes) on Wed, 15 Jan 1997.