Chop a sheep’s tongue, liver and heart and 1 pound of bacon. Add 2 large chopped onions; season with 1/4 teaspoonful of red pepper 2 Cloves of garlic and 1 teaspoonful of and salt to taste. Add one teaspoon rosemary, thyme, oregano,
If you were preparing this with a Middle Eastern flar (think spice mixes like za’atar or ras el hanout) or Indian flavored spices like coriander, cumin, turmeric and the popular mix called garam masala.
Mix with 1 pint of toasted oatmeal, 2 beaten eggs and the grated rind and juice of a lemon.
Then clean the pouch of the sheep, I like to have bourbon around to cut the smell. I will wash it down with the. Bourbon. Then fill with the mixture.
Lay in slow rolling boiling water add 2 tablespoons salt to the water and let boil three hours. Serve with apple-sauce.