Part 5/10:
The following morning, once the meat was adequately boiled, Ewan minced it alongside some stock and lamb fat to enhance the flavor and aide in binding the mixture together. After mincing, the texture of the haggis evolved into something more palatable, contrasting with common notions of haggis making. Adding oatmeal to bind the minced meat further signifies the rustic approach to this traditional preparation.
The creator retrieved fresh herbs for the recipe, although consensus is lacking on the availability of hyssop and savory. An attempt at sourcing these elusive herbs from England fell through due to postal delays, yet dried herbs served as a suitable alternative. After mixing in herbs, eggs, salt, and pepper, the final concoction began to take shape.