Haggis
Photo: Stuart Mudie, CC BY-SA 2.0
Haggis is the national dish of Scotland, a savory pudding of minced offal and toasted oatmeal. This version uses beef heart and liver with a little lamb, which is easier to find than sheep lungs. The oats are toasted first for a nutty edge, and a splash of Scotch goes into the mix. Steaming in beef caps keeps the filling moist and sliceable, ready for gravy.
Instructions
Put the beef heart in a covered 4-quart (about 3 to 3.5 litre) pot and pour in just enough cold water to cover it. Cover and simmer for 1 hour and 10 minutes.
Add the beef liver and lamb, cover again, and simmer for 20 minutes more. Lift everything out of the pot and let it cool, keeping 1 cup of the cooking liquid. Grind all the meat coarsely.
In a large bowl, combine the ground meat with the reserved cooking liquid, onion, whiskey, eggnog, toasted oatmeal, salt, pepper, thyme, rosemary and nutmeg. Mix well and set aside.
Rinse the beef caps in cold water and turn them inside out. Soak them for half an hour in 2 quarts of cold water with the vinegar and soaking salt, then drain and rinse very well inside and out.
Divide the meat mixture into three portions and fill each cap. Tie both ends of one cap with string, and tie just one end of the other two.
Prick each haggis all over with corn holders or a sharp fork. Steam them in a steamer for 1 hour and 20 minutes.
Slice the haggis and serve it with beef or lamb gravy.
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