MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Mock Beef Haggis
 Categories: Beef, Offal, Scottish
      Yield: 12 Servings
 
    1/2 lb Liver
    1/2 lb Beef; minced
      2 md Onions
      6 oz Medium oatmeal
      6 oz Suet; shredded
      1 ts Salt
      1 pn Pepper
      1 pn Nutmeg; grated
    1/3 c  Water in which liver had
           -been boiled
      1 pn Cayenne pepper
 
  If you cannot buy ready-made haggis, then the following is tasty
  substitute.
  
  Boil the liver for five minutes. Drain and put aside to cool.
  
  Toast the oatmeal in a dry frying pan or in the oven until it begins
  to turn a pale brown.
  
  Peel and mince the onions and the liver.
  
  Mix all the ingredients with the seasoning and stir in some of the
  water in which the liver has been boiled. The mixture should be
  thoroughly moist but not wet. Have ready a greased basin large enough
  to give the mixture room to swell. Cover with grease proof paper and
  a cloth and boil or steam for three hours.
  
  The traditional way to serve haggis is with mashed potatoes and
  turnips - "tatties and neeps".

  Source: Lillian Beckwith's Hebridean Cookbook

  I like to let the mock haggis go cold and then slice it and heat it
  through in a frying pan (without fat) until golden brown on both
  sides. This way it is very good with poached eggs and even with chips.
  
  Note: if your mince looks to be on the fatty side, then cut down the
  quantity of suet to 4 oz (100 g).

  Posted by: Anne MacLellan

MMMMM