Pan haggis

1. Simmeri liver and onions in stock for 30-40 minutes.
2. Put oatmeal in a heavy pan over heat or under the grill, and toast until nicely browned.
3. When the meat is cooked, remove from pan, keeping liquid.
4. Mincei liver and onions, add oatmeal, suet, salt and pepper.
5. Moisten with sufficient liquid to give a softish consistency, put in a greased pudding basin and cover with a double lid of foil, and steam for 3 hours.