"Personally, I think all Scottish cuisine was based on a dare."
--Charlie MacKinsey "So I Married an Ax Murder"
Ingredients:
Sheep's pluck (includes heart, lights, and liver) & paunch
onions
oatmeal
beef-suet
pepper
salt
cayenne
vinegar or lemon
Clean the sheep's pluck thoroughly. Make incisions in the heart and liver to allow the blood to drain out, and parboil the whole, letting the windpipe lie over the side of the pot to discharge any impurities; the water may be changed after a few minutes' boiling (trust me, change it, you'll want to). A half-hour's boiling will be sufficient, but throw back the half of the liver to boil until it will grate easily. Take the heart and half the liver and part of the tights, trimming away all skins and black-looking parts, and mince them together. Mince also a pound of good-beef suet and four or more onions. Grate the other half of the liver. Have a dozen of small onions peeled and scalded in two waters to mix with this mince. Have ready some finely ground oatmeal, toasted slowly until it is light-brown and color and perfectly dry. Less than two teaspoonsful of meal will do for this quantity of meat. Spread the mince out over the board and strew the meat lightly over it, with a high seasoning of pepper, salt, and little cayenne, well mixed. Have a haggis (the sheep's paunch) perfectly clean, and ensure that there is no thin part, or it will burst and everything so far will be lost.
Some cooks even use two bags, one as an outer case. Put in the meat with a half-pint of good beef gravy, or as much strong broth as will make a good thick stew. Do not fill the bag too full, for the meat wil swell while cooking. Add a little vinegar or lemon juice. Then press out the air and sew up the bag. When it first swells in the pot, prick it with a needle to prevent bursting. Let boil for about three hours.
The tune is A Man's a Man's for All 'a Thata traditional tune used when "piping in the haggis".