It is the time of the year when we must remember the good things in life…….

1 Sheep’s stomach
1 Sheep heart
1 Sheep liver
1/2 lb Suet, fresh (kidney leaf fat-is preferred)
3/4 c Oatmeal
3 Onion; finely chopped
1 ts Salt
1/2 ts Pepper
1/4 ts Cayenne
1/2 ts Nutmeg
3/4 c Stock
Wash stomach well, rub with salt and rinse. Remove membranes and excess fat. Soak in cold salted water for several hours. Turn stomach inside out for stuffing.

Cover heart and liver with cold water, Bring to a boil, reduce heat, cover and simmer for 30 minutes. Chop heart and coarsely grate liver. Toast oatmeal in a skillet on top of the stove, stirring frequently, until golden. Combine all ingredients and mix well. Loosely pack mixture into stomach, about two-thirds full. Remember, oatmeal expands in cooking.

Press any air out of stomach and truss securely. Put into boiling water to cover. Simmer for 3 hours, uncovered, adding more water as needed to maintain water level. Prick stomach several times with a sharp needle when it begins to swell; this keeps the bag from bursting. Place on a hot platter, removing trussing strings. Serve with a spoon. Ceremoniously served with “neeps and nips”–mashed turnips, nips of whiskey and mashed potatoes.

Clootie Dumpling
6 oz flour
3 oz Suet; shredded
3 oz Currants
1 oz Sultanas
2 oz Caster sugar
1 ts Cinnamon, ground
1/2 ts Baking soda
3/4 c Sour milk
Mix flour with suet, fruit, sugar, cinnamon and soda. Stir in enough milk to make a soft batter. Dip a pudding cloth (cheesecloth) into boiling water, sink it in a basin large enough to hold the batter. Dredge it lightly with flour and spoon in the batter. Draw the fullness of the cloth together evenly, then tie it tightly with string, but leave enough room for the dumpling to swell. Place a saucer or plate in the bottom of a large saucepan. Lift the dumpling into the pan. Pour in enough boiling water to cover. Simmer for a full 2 hours, then untie. Turn out carefully onto a hot serving dish. Dredge with castor sugar. Serve with hot custard sauce. with the finest Malt you can find.