Stomach bag of a sheep
The pluck (heart, liver, lights*) from the beast (sheep)
1/2 lb. minced beef suet
4 par-boiled onions
8 ounces toasted pinhead oatmeal
1 pint stock boiled from the pluck
salt
pepper
Wash the bag, scrape, and thoroughly clean it, and soak it overnight in
cold water and salt. Wash the pluck and put into a
pan with the windpipe hanging over the side. Cover with boiling water,
add a teaspoon of salt, and boil for two hours.
When this is done, cut away the windpipe.
Grate the liver and mince the heart, lights, suet, and onions. Toast the
oatmeal by shaking in a heavy frying pan over a
moderate heat until darkly colored and add with the pluck, suet, and
onions to one pint of the stock from the cooking of
the pluck and mix thoroughly.
Season with salt and pepper.
Fill the bag a little more than half full and sew it up. Place it in
boiling water and boil for three hours, pricking
occasionally to prevent bursting.
