I am attemping to capture my Scottish ancestry, "the thing" actually
smells - nice.

1 lb boneless lamb shoulder or breast, cut into pieces (or ground
lamb)
1/2 lb lamb liver, cut into pieces
1/2 c water
1 small onion, coarsely chopped
1 large egg
3/4 ts salt
3/4 ts pepper, black
1/2 ts sugar
1/4 ts ginger, ground
1/8 ts cloves, ground
1/8 ts nutmeg, ground
1 c oats, rolled, old fashioned
Heat oven to 350-F. Grease an 8 1/2 by 4 1/2 inch loaf pan.
In food processor with chopping blade, process together half of the lamb,
the liver, water, onion, egg, salt, pepper, sugar, ginger, cloves, and
nutmeg until well combined. Add the remaining half of the lamb and the oats;
process until well combined.
Spoon lamb mixture into the greased pan; pat surface to level. Bake 45 to
55 minutes or until center feels firm when gently pressed. Cool 5 minutes in
pan; unmold onto platter; slice and serve.

Kind Regards
Little Miss Piggy

Little wrote on Tue, 18 Nov 2008 22:21:30 GMT:

> 1 lb boneless lamb shoulder or breast, cut into pieces
> (or ground lamb)
> 1/2 lb lamb liver, cut into pieces
> 1/2 c water
> 1 small onion, coarsely chopped
> 1 large egg
> 3/4 ts salt
> 3/4 ts pepper, black
> 1/2 ts sugar
> 1/4 ts ginger, ground
> 1/8 ts cloves, ground
> 1/8 ts nutmeg, ground
> 1 c oats, rolled, old fashioned
> Heat oven to 350-F. Grease an 8 1/2 by 4 1/2 inch loaf pan.
> In food processor with chopping blade, process together half of the
> lamb, the liver, water, onion, egg, salt, pepper,
> sugar, ginger, cloves, and nutmeg until well combined. Add the
> remaining half of the lamb and the oats; process until well
> combined.Spoon lamb mixture into the greased pan; pat surface to
> level. Bake 45 to 55 minutes or until center feels firm
> when gently pressed. Cool 5 minutes in pan; unmold onto
> platter; slice and serve.


That's probably going to be very good but it's a long way from the poor
people's "variety meat" (offal) sausage that is the original :-)
--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

On Nov 18, 4:21*pm, "Little Miss Piggy"
> wrote:
> I am attemping to capture my Scottish ancestry, "the thing" actually
> smells - nice.
>
> * * * * 1 lb boneless lamb shoulder or breast, cut into pieces (or ground
> lamb)
> * * * * 1/2 lb lamb liver, cut into pieces
> * * * * 1/2 c *water
> * * * * 1 small onion, coarsely chopped
> * * * * 1 large egg
> * * * * 3/4 ts salt
> * * * * 3/4 ts pepper, black
> * * * * 1/2 ts sugar
> * * * * 1/4 ts ginger, ground
> * * * * 1/8 ts cloves, ground
> * * * * 1/8 ts nutmeg, ground
> * * * * 1 c oats, rolled, old fashioned
> Heat oven to 350-F. Grease an 8 1/2 by 4 1/2 inch loaf pan.
> *In food processor with chopping blade, process together half of the lamb,
> the liver, water, onion, egg, salt, pepper, sugar, ginger, cloves, and
> nutmeg until well combined. Add the remaining half of the lamb and the oats;
> process until well combined.
> *Spoon lamb mixture into the greased pan; pat surface to level. Bake 45 to
> 55 minutes or until center feels firm when gently pressed. Cool 5 minutes in
> pan; unmold onto platter; slice and serve.
>
> Kind Regards
> Little Miss Piggy

Couldn't you just concentrate on shortbread and salmon?
;-)
Lynn in Fargo (also a Scot)
"Gimme a steak & kidney pie to go . . . hold the kidney!"