A sheep's paunch
Liver, heart and tongue of a sheep
1/2 lb. suet
2 lg. onions
1/2 lb. oatmeal
1/2 tsp. powdered herbs
1/2 tsp. salt
1/2 tsp. pepper

Wash paunch and soak overnight in cold salted water. Wash the liver, heart and tongue and boil in salted water for 2 hours. Then cut in pieces, removing gristle and skin, and mince. Mince the suet and onions and toast the oatmeal to a golden brown. Mix all together, adding salt, pepper and herbs, moisten with water which the paunch was boiled in. Fill the bag two-thirds full of mixture and sew up. Prick over with a darning needle to prevent bursting. Place haggis in boiling water and boil for 3 hours. Serve with mashed potatoes and turnips.