2 cups dry oatmeal, Scottish style
1 pound chopped beef suet
1 pound calf liver, boiled and minced
1 beef heart, boiled and minced
1 large onion, chopped
1/2 teaspoon cayenne pepper
1/2 teaspoon ground allspice
1/2 teaspoon salt
1/2 teaspoon pepper
1 pint stock
NOTE: For the hunter out there, you can substitute deer for beef.
Put oatmeal on baking tray at low heat to dry and crisp up a little.
Cook calf liver and heart in salted water covered for about half hour on medium heat. Strain, reserve one pint of stock.
Mix all ingredients together and add pint of stock. Fill 1 large or a few small coffee cans full of ingredients.
Have ready a large pot of boiling water and place cans inside. Simmer uncovered for about three hours, maintaining level of water.