Serves 8-10 1 Sheep’s lungs, heart &liver 1 Sheep’s stomach bag 500g Onions 125g Shredded suet 500g Pinhead oatmeal 1 x 5ml Spoon ground black pepper 2-4 x 5ml Spoons salt 2 x 5ml Spoons crushed dried mixed herbs Whisky to taste
Wash the lungs, heart and liver thoroughly under running water or in several changes of cold water. Place in a large pan with enough boiling water to cover. Hang the windpipe over the side of the pan with a small basin beneath to catch the drips. Boil for two hours and leave to cool overnight. Turn the stomach bag inside out, wash in several changes of fresh water and scrape clean. Soak over night in cold water. Drain the lungs, heart and liver and reserve the cooking liquid. Mince the liver and finely chop the heart and lungs. Skin and chop the onions finely. Mix all these ingredients with the suet and oatmeal in a large bowl. Add the seasoning and herbs and enough of the cooking liquid to moisten well. Flavour with whisky. Fill the stomach bag slightly over half full. Sew with stout thread and prick in a few places to prevent it bursting during boiling. Place in a pan of boiling water, using enough water to cover. Simmer -half covered for 3 hours. Serve. Recipe from Mrs Beeton’s book of cookery and household management