sheep's paunch and pluck (heart, liver and lights)
1 c. oatmeal
1/2 c. minced suet
chopped onions
salt and pepper to taste

Clean paunch; soak in cold salted water overnight. Then turn inside out. Simmer 3 hours the heart, lights and liver. Mince lights and heart. Grate half of liver. (The other half is not used.) Mix in bowl all the ingredients with finely chopped suet. Add oatmeal and onions, browned in fat. Season highly with salt and black pepper and moisten with water in which the pluck was boiled. Put mixture in paunch and sew up the opening, being careful to leave space for oatmeal to swell. Put in a large saucepan of hot water. Boil 3 hours, being careful to prick with needle as soon as the Haggis begins to swell.