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| Home -> [Exotic, Lamb & Mutton, Pork, Scottish, Western European] -> [Pan haggis Recipe] |
Pan haggis
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| Artist: |
_ |
Yield: |
6 |
| Categories: |
Exotic, Lamb & Mutton, Pork, Scottish, Western European |
Rating: |
0 |
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Ingredients:
| 1
| lbs | Pig's or lamb's liver | | 3
| | Onions | | 5
| oz | Minced suet | | 1/2
| | Pt. water | | 3
| oz | Pinhead oatmeal | | 1
| tsp | Salt | | 1/2
| tsp | Pepper |
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Procedures:
| 1 | Simmer liver and onions in stock for 30-40 minutes. | | 2 | Put oatmeal in a heavy pan over heat or under the grill, and toast until nicely browned. | | 3 | When the meat is cooked, remove from pan, keeping liquid. | | 4 | Mince liver and onions, add oatmeal, suet, salt and pepper. | | 5 | Moisten with sufficient liquid to give a softish consistency, put in a greased pudding basin and cover with a double lid of foil, and steam for 3 hours. | | 6 | Now, you probably don"t have a pudding basin (i"m not sure what one is) |
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