Ingredients
Wash lungs and stomach well, rub with salt and rinse. Remove membranes and
excess fat. Soak in cold salted water for several hours. Turn stomach inside
out for stuffing.
Cover heart and liver with cold water. Bring to a boil, reduce heat, cover
and simmer for 30 minutes. Chop heart and coarsely grate liver. Toast oatmeal
in a skillet on top of the stove, stirring frequently, until golden. Combine
all ingredients and mix well. Loosely pack mixture into stomach, about two-thirds
full. Remember, oatmeal expands in cooking.
Press any air out of stomach and truss securely. Put into boiling water to
cover. Simmer for 3 hours, uncovered, adding more water as needed to maintain
water level. Prick stomach several times with a sharp needle when it begins
to swell; this keeps the bag from bursting. Place on a hot platter, removing
trussing strings. Serve with a spoon. Ceremoniously served with "neeps,
tatties and nips" - mashed turnips, mashed potatoes, nips of whisky.