1. Place the beef heart in a 4-quart covered pot and just cover with cold water. 2. Simmer, covered, for 70 minutes. 3. Add the beef liver and lamb stew meat and cover; simmer for 20 minutes. 4. Remove the contents of the pot and cool. 5. Reserve 1 cup of the liquid. 6. Grind everything coarsely. 7. In a large bowl, mix all the ingredients except the beef caps, vinegar, and salt for soaking; mix well and set aside. 8. Rinse the beef caps in cold water; turn them inside out and soak them in 2 quarts of cold water with the salt and vinegar for 30 minutes. 9. Drain them and rinse very well, inside and out. 10. Divide the meat mixture into three parts; fill the beef caps with the meat mixture and tie the ends off with string. 11. Two will have to be tied on just one end, but the third piece will be tied on both ends. 12. Prick the Haggis all over with corn holders or a sharp fork. 13. Place in a steamer and steam for 80 minutes. 14. Serve, sliced, with beef or lamb gravy. 15. Don't forget the bagpipes! ---------------------------------------------------------------------------
Nutrition
Ingredients
