| 1 | Wash stomach well, rub with salt and rinse. |
| 2 | Remove membranes and excess fat. |
| 3 | Soak in cold salted water for several hours. |
| 4 | Turn stomach inside out for stuffing. |
| 5 | Cover heart and liver with cold water, bring to a boil, reduce heat, cover and simmer for 30 minutes. |
| 6 | Chop heart and coarsely grate liver. |
| 7 | Toast oatmeal in a skillet on top of the stove, stirring frequently, until golden. |
| 8 | Combine all ingredients and mix well. |
| 9 | Loosely pack mixture into stomach, about two-thirds full. |
| 10 | Remember, oatmeal expands in cooking. |
| 11 | Press any air out of stomach and truss securely. |
| 12 | Put into boiling water to cover. |
| 13 | Simmer for 3 hours, uncovered, adding more water as needed to maintain water level. |
| 14 | Prick stomach several times with a sharp needle when it begins to swell; this keeps the bag from bursting. |
| 15 | Place on a hot platter, removing trussing strings. |
| 16 | Serve with a spoon. |
| 17 | Ceremoniously served with "neeps and nips"--mashed turnips, nips of whiskey and mashed potatoes |
