The (bagless) haggis

1/2 lb. beef liver
2 lamb kidneys
3/4 lb. lamb shoulder
1/4 lb beef suet
2 onions, minced
1 c. oatmeal
1 c. stock
salt and pepper

Boil the meats for an hour. Cool. Grate the liver. Chop the others fine. Chop the suet. Toast the oatmeal in a shallow pan in the oven, shaking occasionally. Mix the meats, suet, onions and oatmeal together with a cup of the stock in which liver and meats were cooked. Add salt and plenty of pepper to taste.

Turn into greased Pyrex bowl. Cover with 2 or 3 layers of foil. Steam on a rack in a pan of boiling water for 2 hours, adding more boiling water as it boils away.