Pan haggis
Yield: 6 servings
Ingredients:
- 1 lb Pig's or lamb's liver 3 oz Pinhead oatmeal
- 3 Onions 1 ts Salt
- 5 oz Minced suet 1/2 ts Pepper
- 1/2 Pt. water
Instructions:
Simmer liver and onions in stock for 30-40 minutes. Put oatmeal in a heavy pan over heat or under the grill and toast until nicely browned. When the meat is cooked remove from pan keeping liquid. Mince liver and onions add oatmeal suet salt and pepper. Moisten with sufficient liquid to give a softish consistency put in a greased pudding basin and cover with a double lid of foil and steam for 3 hours. Now you probably don't have a pudding basin (I'm not sure what one is). From "The Highlander's Cookbook by Sheila MacNiven Cameron, here is an
alternate method:
Turn into a greased Pyrex bowl. Cover with two or three layers of foil.
Steam on a rack in a pan of boiling water for two hours, adding more
boiling water as it boils away.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Pan Nero
Categories: Desserts, Italian
Yield: 6 servings
4 Eggs -- separated; whites 4 oz Baking chocolate -- melted
-beaten stiff 1/2 c Flour
1/2 c Sugar 1 tb Potato flour (*)
Beat together yolks and flour 'til yellow and creamy. Fold in whites. Fold
in chocolate. Sift flours together and fold them in with other mixture.
Butter and sugar an 8 sq. pan. Pour in batter bake at 375 degrees for 35 minutes (or until you can poke it with a skewer and pull it out dry.)
