"Put down that wrench!"

It's been boiling for about two hours, and seems reassuringly haggis-like. Of course, I'm now sick of the smell of boiled liver, but as least I got to cut up my first heart (never having had that opportunity in biology lessons).

Makes 16lb for 50-60 helpings.

• Oatmeal 4 lb
• Lambs Liver 4lb
• Suet 3lb
• Onion 3lb
• Salt 8 tsp
• Mace 12 tsp
• Allspice 12 tsp
• Black pepper 12 tsp

1. Toast the oatmeal under the grill, one lb at a time, stirring frequently until browned
2. Boil the liver until cooked. Retain the stock.
3. Mince the liver and onion finely (a food processor is ideal)
4. Mix everything thoroughly in a large bowl (3 gallon size needed), adding the stock and more water if required. At this stage the mixture must be really sloppy, and should "jaup in the luggie".
5. Put the mixture into plastic boiling or roasting bags, 3-4lb into each, and boil for 3-4 hours each.

(posted so that next year we don't lose the recipe and have a panicked search through all our cooking notes)

Note to self: recipe above is a little underspiced.

PS: if you're coming to our almost-Burns Night on Friday and haven't yet let us know, can you do so today so that we know how far down we can safely scale the above recipe!

Next Thursday will be the 248th anniversary of the birth of Scotland's most famous son. In celebration ias and I will be hosting an almost-Burns Supper on Friday 26th January from 7pm onwards, to which you're most cordially invited.

The bill of fare will be Lunan family haggis to ias's grandfather's recipe, with the traditional accompaniment of bashit neeps and champit tatties (vegetarian haggis will be available for the veggies), followed by crannachan. We've a small selection of single malts in the house, but if folks have their own preferred malts that they'd be willing to share, please bring them along.

Please RSVP so that we can be sure to make enough haggis!

(our address is in this friends-locked post)