1    Sheep's stomach

      1    Sheep heart

      1    Sheep liver

    1/2 lb Fresh suet (kidney leaf fat

           -is preferred)
    3/4 c  Oatmeal

      3    Onions, finely chopped

      1 ts Salt

    1/2 ts Freshly ground 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.
  From "Innards and Other Variety Meats". Jana Allen and Margret Gin. 101
  Productions. San Francisco, 1974.