Spiced Apple Pudding (Diabetic Version, Light & Easy Book

Procure the stomach of a sheep and wash the bags in several waters, rubbing them well with salt. Then scald them in boiling water, and scrape them carefully with a knife. Soak them in a strong brine for 12 hours, trimming off any sinewy parts or pieces of gristle. Meanwhile, wash the lights, liver, and heart, and hang them up to dry for 12 hours; then put them in a saucepan with plenty of water and boil them gently. Take the small stomach bag with the windpipe attached, and wash it free from the brine. Put it into another saucepan with plenty of water, with the windpipe hanging outside of the pan, and boil it slowly for about two hours. Rub about a third of the liver through a wire sieve. Chop the small stomach bag and mutton suet rather coarsely. Mix these with the liver, adding 1 heaped breakfastcupful Scotch oatmeal. Season the mixture with salt and pepper to taste, and moisten with about 1 breakfastcupful of the liquor in which the lights, etc. were boiled. Let stand for a half hour, stuff it into the large stomach bag, and sew it up securely using a strong thread. Place the haggis into a large saucepan of boiling water, and place a plate underneath to prevent it from sticking to the pan. Boil it quickly for 1/ hours, pricking the bag occasionally with a skewer to prevent it from bursting; add more boiling water as needed. Serve the haggis on a hot dish as soon as it is taken out of the pan together with mashed potatoes and bashed turnip.

This is an old recipe of the Scottish national dish. Of course, today we would use a plastic bag and perhaps take a couple of other shortcuts, buts that's the old original way of doing it. Submitted