Haggis

Haggis, a Scotch dish, called by Burns the 'great chieftain o' the puddin' race,' is usually made with the large stomach-bag of a sheep, also one of the smaller bags called the king's hood, together with the lights, the liver, and the heart. After the stomach-bags have been well cleansed, the small bag is boiled along with the pluck. A quarter of the liver is now grated down, and the heart, lights, and small bag are minced very fine along with a large onion and enough beef-suet to moisten the meal. Two small teacupsfuls of oatmeal previously crisped before the fire are added, with salt, and black and Jamaica pepper. The whole is now stirred together, and put in the large bag, which, however, must not be much more than half filled; it is sewed up, and afterwards boiled for about three hours.