Scotch Haggis

In a quart of water boil one pound of calf's liver until throughly done; chop it up finely with one pound of beef suet, free of skin and fibres, one pound of lean beef from the rump, one pound of onions and add an ounce of salt, an ounce of ground pepper, one pound of oatmeal and the water the liver was boiled in. With this preparation fill a well-cleaned sheep's paunch, sew it up with strong thread and wrap it in a buttered cloth; plunge it into boiling water and let cook gently for four hours; prick it several times while cooking with a trussing needle; drain, unwrap a few moments later and turn it over on a hot dish. Serve at the same time cakes made with three pounds of oatmeal, one pound of wheat flour, an ounce of lard and salt. These cakes are eight inches in diameter and one-eighth of an inch thick; bake them in a slow oven.