The Frugal Gourmets Haggis Recipes

THE FRUGAL GOURMET'S HAGGIS

Steps:

• Place the beef heart in a 4-quart covered pot and just cover with cold water.
• Simmer, covered, for 70 minutes.
• Add the beef liver and lamb stew meat and cover; simmer for 20 minutes.
• Remove the contents of the pot and cool.
• Reserve 1 cup of the liquid.
• Grind everything coarsely.
• In a large bowl, mix all the ingredients except the beef caps, vinegar, and salt for soaking; mix well and set aside.
• Rinse the beef caps in cold water; turn them inside out and soak them in 2 quarts of cold water with the salt and vinegar for 30 minutes.
• Drain them and rinse very well, inside and out.
• Divide the meat mixture into three parts; fill the beef caps with the meat mixture and tie the ends off with string.
• Two will have to be tied on just one end, but the third piece will be tied on both ends.
• Prick the Haggis all over with corn holders or a sharp fork.
• Place in a steamer and steam for 80 minutes.
• Serve, sliced, with beef or lamb gravy.
• Don't forget the bagpipes!