The only way to explain a pie floater is to give them one.
Of course it helps if you have had the required number of beers first.
You might have to wait til they are old enough.
1 sheep's stomach bag
1 sheep's pluck - liver, lungs and heart
3 onions
250g beef Suet
150g oatmeal
salt and black pepper
a pinch of cayenne
150mls of stock/gravy
Haggis Cooking Directions:
1. Clean the stomach bag thoroughly and soak overnight. In the morning turn it inside out.
2. Wash the pluck and boil for 1.5 hours, ensuring the windpipe hangs over the pot allowing drainage of the impurities.
3. Mince the heart and lungs and grate half the liver.
1 sheep's stomach bag
1 sheep's pluck - liver, lungs and heart
3 onions
250g beef Suet
150g oatmeal
salt and black pepper
a pinch of cayenne
150mls of stock/gravy
Haggis Cooking Directions:
1. Clean the stomach bag thoroughly and soak overnight. In the morning turn it inside out.
2. Wash the pluck and boil for 1.5 hours, ensuring the windpipe hangs over the pot allowing drainage of the impurities.
3. Mince the heart and lungs and grate half the liver.
4. Chop up the onions and suet.
Serve with mashed tatties and neep. (Mashed Potato and Turnip)
Wash down with liberal quantities of Johnnie Walker Black Label.
Ya Don't know what your missing , mushy peas and a pie , its almost healthy
( overlooking the odd bit of ofal in the pie).. It could only get better with an island of mash nudgeing up against that little bit of pastry goodness and of course more sauce.
I was just telling the kids about the famous dish, "pie floater".
Its crossed off the list forever more 
i have no idea 
