1 Sheep's stomach bag, scraped and steeped overnight

1 Sheep's pluck (lights, lungs, heart and liver)

1/4 pound shredded suet

1 pound chopped onions

1.2 ounces salt

1 teaspoon freshly ground black pepper

1 teaspoon powdered herbs.

Wash the pluck and place in a large pan of boiling water. Hang the windpipe over the side with a small basin beneath to catch the drips. Boil for about 2 hours and leave to cool overnight in the water. Remove from the pan. Cut off the windpipe, chop the liver and chop the heart and lights. Mix with the onions, suet and oatmeal. Season well and add some cooking liquor to moisten. Fill the bag slightly over half full, or make several smaller ones. Sew up and prick to prevent bursting. Place in boiling water and simmer for 3 hours. Serve hot with creamed potatoes and mashed turnip or clap shot. Ready made Haggis should be placed into simmering water and allowed to simmer for 45 minutes, serving as above.