PENNYROYAL: HAGGIS RECIPE
Try this simplified haggis recipe if the traditional time-consuming one is inconvenient for you. (By the time those brawny lads and fetching lassies have come to the haggis-stage of the festivities, they will probably not notice any difference anyway!)
8 oz. sheep’s liver 4 oz. beef suet 2 onions
1 heaped cup oatmeal Salt and black pepper A few chopped pennyroyal sprigs
Boil the liver in water to cover for § hour. Drain, and keep the liquid. Chop up the liver very finely. Steam the onions till tender and chop up very small with the suet. Brown the oatmeal very quickly in an oiled heavy pan over medium heat. Combine all the ingredients, add the salt and pepper and chopped pennyroyal and moisten with the saved liquid. Turn into a greased pudding bowl, cover with a cloth and steam for two hours. Decorate the upturned pudding with more sprigs of pennyroyal to serve.
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