Get a butcher to send you the stomach of a sheep, and the liver, heart, and lungs; see that the bag, or paunch as it is called, is well cleaned, scald it, and put it to soak all night in a weak brine. The day you get it boil the liver, etc., for an hour and a half. Next day cut away all superfluities, and put all the rest through a mincing machine, with 1/2 lb. of suet; put these in a basin and mix with them 1/2 lb. of oatmeal, pepper and salt to taste, a good deal of the former being used. An onion or two finely cut is by many considered an improvement. A pint of the liquor in which the heart, etc., was boiled is added, and the whole well mixed. Take the bag out 01 soak and put in the above mixture, which should leave sufficient space in the bag for the expansion of the ingredients; sew up the opening. Have ready a large pot of boiling water, into which plunge the haggis; as it swells prick it here and there to prevent bursting. Boil for three hours, then serve very hot.

"Fair fa' your honest, sonsie face, Great chieftain o' the puddin race! Aboon them a' ye tak' your place, Painch, tripe, or thairm: Weel are ye worthy o' a grace As lang's my arm." - Burns.