In direct contrast to the greatest recipe of all time, I'm slightly nauseated to present this gem, courtesy of the Recipes page on the fansite for Donnie Munro.
This sentence is where I would normally provide a brief and sarcastic explanation of who this guy is, but even after having read his bio page I have absolutely no clue what the hell he does or why people care enough about him to have a fansite that involves totally unrelated recipes. As if his fans can say "I am so in love with Donnie Munro that having made this dinner of Aberdeen Butteries (major ingredients: lard and yeast) as suggested by another major Donnie Munro fan (munrosketeer?) is a tangible expression of my appreciation for him!" Anyway, this recipe is repulsive. It is repeated here precisely as it appears on the recipe page, which I found thanks to random googling:
Gaelic MushroomsJust in case you don't happen to have haggis on hand, here's a recipe for that too:
Stuff mushrooms with haggis. Roll in flour, beaten egg and then oatmeal (in that order). Deep fry and serve with a dollop of drambuie mayonnaise (or liqueur of your choice) - to make mayonnaise mix a teaspoonful of liqueur with approx. 3 tablespoons of mayo. - From Ceit
1 sheep's stomachGod help us all. God help Donnie Munro.
1 sheep heart
1 sheep liver
1/2 lb suet, fresh (kidney leaf fat is preferred)
3/4 c oatmeal
1 ts salt
1/2 ts 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.
posted in: recipes, food, inexplicable