Categories: Pork/ham, Lamb, Ethnic 
      Yield: 6 servings 
  
      1 lb Pig's or lamb's liver               3 oz Pinhead oatmeal 
      3    Onions                              1 ts Salt 
      5 oz Minced suet                       1/2 ts Pepper 
    1/2    Pt. water                       
  
  Simmer liver and onions in stock for 30-40 minutes. Put oatmeal in a heavy 
  pan over heat or under the grill, and toast until nicely browned. When the 
  meat is cooked, remove from pan, keeping liquid. Mince liver and onions, 
  add oatmeal, suet, salt and pepper. Moisten with sufficient liquid to give 
  a softish consistency, put in a greased pudding basin and cover with a 
  double lid of foil, and steam for 3 hours. 
   
  Now, you probably don't have a pudding basin (I'm not sure what one is). 
   
  From "The Highlander's Cookbook," by Sheila MacNiven Cameron, here is an 
  alternate method: 
   
  Turn into a greased Pyrex bowl. Cover with two or three layers of foil. 
  Steam on a rack in a pan of boiling water for two hours, adding more 
  boiling water as it boils away.