Haggis

Instructions

1. Rinse the stomach in cold water, then cook the liver and heart in a pan of water for 45 minutes.
2. Finely chop the cooled offal and the onion, then mix them with the oats, chopped suet and spices.
3. Add a little of the cooking stock until you have a soft but not runny mixture.
4. Fill the stomach three-quarters full, then close it firmly with kitchen string, leaving room for it to expand.
5. Prick the stomach in a few places so it does not burst during cooking.
6. Put it in a large pan of simmering water and cook gently for about 3 hours, never at a rolling boil. Serve with mashed potatoes and turnips.