Scottish Pan Haggis

Scottish Pan Haggis. A half a pound of liver, a quarter pound of chopped suet, one large par-boiled onion, a teacup of oatmeal, one cup of water, seasoning. Boil liver and onion in a little water for forty minutes. Pour the liquid into a basin. When liver is cold, mince it and mix with the chopped onion. Brown the oatmeal carefully in a pan, mix with the liver, onion, suet and seasoning, and moisten with some of the liver liquid. Stew slowly for about one and half hours, or steam in a greased basin for two hours. Best Scottish Cooking.