Chop a sheep's tongue, liver and heart and 1 pound of bacon. Add 2 large chopped onions; season with ¼ teaspoonful of red pepper and 1 teaspoonful of mixed herbs and salt to taste. Mix with 1 pint of toasted oatmeal, 2 beaten eggs and the grated rind and juice of a lemon. Then clean the pouch of the sheep and fill with the mixture. Lay in boiling water and let boil three hours. Serve with apple-sauce.