Instructions: This New Brunswick recipe reflects a change in the traditional haggis a change which recent Scottish arrivals consider akin to sacrilege.

Grease a 9x5x3 inch loaf pan.

Cut Pork fat in cubes and fry out the fat from the pork or salt pork fat. Pour off the grease as it accumulates. When the pieces are golden brown and crisp they are called "crackins in Ontario, or

"Kips" in the Maritimes. Drain well. Cool.

Wash the pork liver and place in a large pot. Cover with boiling water and boil for about 1 hour, or until a fork can easily be inserted. Remove liver and allow to cool. Reserve liquid.

Put cooled liver and 2 cups of cracklins through the food grinder.

Mix together. Stir in the oats, salt and pepper. Add sufficient cooking liquid to hold mixture together. Press into prepared loaf pan, cover with waxed paper and foil. Steam for 1 hour. Cool.

To Serve, slice 1/2 inch thick and pan fry until golden brown on both sides. Serve piping hot.

97 National Cooking Echo A

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