Pan Haggis
Yield
6 servingsPrep
30 minCook
4 hrsReady
5 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
pigs' liver
or lamb's liver |
* |
| 3 |
onions
|
*
|
|
| 5 | ounces |
suet
minced |
|
| ½ | pint |
water
|
*
|
| 3 | ounces |
oatmeal
pinhead |
|
| 1 | teaspoon |
salt
|
|
| ½ | teaspoon |
black pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
pigs' liver
or lamb's liver |
* |
| 3 | each |
onions
|
*
|
| 144.5 | ml/g |
suet
minced |
|
| 237 | ml |
water
|
*
|
| 86.7 | ml/g |
oatmeal
pinhead |
|
| 5 | ml |
salt
|
|
| 2.5 | ml |
black pepper
|
|
Directions
Simmer liver and onions in stock for 30 to 40 minutes.
Put oatmeal in a heavy pan over heat or under the grill, and toast until nicely browned.
When the meat is cooked, remove from pan, keeping liquid.
Mince liver and onions, add oatmeal, suet, salt and pepper.
Moisten with sufficient liquid to give a soft consistency, put in a greased pudding basin and cover with a double lid of foil, and steam for 3 hours.
Cover with two or three layers of foil.
Steam on a rack in a pan of boiling water for two hours, adding more boiling water as it boils away.
