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Ingredients
US|METRIC
4 SERVINGS
- 1 lamb ('s paunch, stomach)
- 1 lamb (’s heart, cleaned and trimmed)
- 1 lamb's liver (cleaned and trimmed)
- 1 tongue (lamb's, cleaned and trimmed)
- 1 beef liver (cleaned and trimmed)
- 1 lb. oatmeal (steel cut coarse)
- 1 lb. suet (beef, shredded)
- 3 onions (large, peeled and finely chopped)
- lamb stock (Lots of)
- 1 tsp. grated nutmeg
- 2 tsp. sea salt
- 2 tsp. freshly ground black pepper
- 1/2 tsp. mace
- 2 tsp. fresh parsley (leaves only chopped fine)
- 2 tsp. fresh thyme leaves (only chopped fine)
- 2 tsp. fresh sage (leaves only chopped fine)
- 1 tsp. allspice
- 1 tsp. marjoram
- 1 tsp. pennyroyal (the traditional Highland herb for Haggis - use it if you can, otherwise omit)
- 1 tsp. summer savory
- 3/4 tsp. cayenne
- 1 tsp. fresh rosemary (minced)
- 12 whisky
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