Romanian Lamb Haggis Food

ROMANIAN LAMB HAGGIS

Steps:

• Grind the innards with the finely chopped raw or slightly fried onion, lard and crustless slice of bread (previously soaked and squeezed dry).
• Add salt, pepper, chopped parsley and dill, chopped green onions, beaten eggs and mix everything well. In a well greased pan, set the washed lamb stomach so as to cover the bottom and sides of the pan with room to spare.
• Arrange the ground meat mixture, cover with the sides of the stomach and bake.
• When ready, turn onto a plate and serve with green lettuce.

MOCK HAGGIS

Steps:

• Boil the liver in water for 5 minutes.
• Toast the oatmeal in a frying pan until it turns a light golden colour.
• Peel and chop the onions and mince the liver.
• Mix ingredients together and add some of the water in which the liver has been boiled.
• Add seasonings.
• Mixture should be thoroughly moist but not wet.
• Place ingredients into top of a large double boiler, and place over boiling water.
• Cover and steam for 3 hours.
• Mock haggis is good cold, then sliced and heated up by frying. Serve with mashed potatoes or as the Scots say 'tatties and neeps' (turnips and potatoes).