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Haggis, Lamb's

Take a lamb's paunch, thoroughly cleansed and white, and see that it is quite whole; sew up any thin places there may be in it, and press it in a soft cloth, to dry it thoroughly. Boil the pluck in water till it is sufficiently cooked, then mince it finely, and mix with it a pound of finely-shredded beef suet, a pound of oat-meal, six or eight young onions chopped small, a tea-spoonful of salt, half a tea-spoonful of pepper, a quarter of a nutmeg grated, two eggs well beaten, and half a pint of milk. When these are thoroughly mixed, put them into the paunch, and be careful to leave room for swelling. It would be safer if the haggis were tied in a cloth as well as in the bag. Boil gently for three hours, turn out on a hot dish, and serve as hot as possible. Probable cost, 2s. 6d. Sufficient for six persons.