Boil the chicken livers gently (medium heat) for 10 minutes, skimming off the foam solids on top.  Add onions and continue for another 30 minutes.

Add oatmeal to a pan or tray and toast in a medium oven for 10 minutes.

Grease a steaming dish, with parchment paper on the bottom to aid removal.

Drain liver and onions and place in a bowl.  Chop up liver and onions fine on a board until minced texture.  Add in Salt, and mix, then add toasted oatmeal and mix.  Add in Suet and black pepper (other additions like red pepper, etc would be nice).  Add in 2 cups of liver stock, mix well, then add to Steaming bowl, packing smoothly.

In a large pan place a plate on the bottom, then place steaming bowl (covered) on plate.  Add water to cover the Haggis level, and steam for 2 hours.  Remove, and remove from bowl (let cool to make removal easier). 

When wanting to serve, place Haggis on a bed of Tatties (potatoes) and Neeps (Rutabaga) in oven at 160C until browned (about 30 minutes or so).  Serve Haggis on bed of tatties and neeps.