Warning: Vegetarians and squeamish individuals should look away now!

A Scottish dish made from diced sheep's liver, lungs & heart, onion, oatmeal, suet and seasoning. On Burns Night, served with mashed swede and potatoes (aka neeps 'n' tatties) and of course, a wee dram - or maybe more - of whisky.

Next: H or S

Mona Evans
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