Categories: Lamb, Ethnic 
      Yield: 6 servings 
  
      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.