Boil the trotters until they are perfectly tender. Melt the
dripping over the fire in a stewpan, and fry the sliced onion in
it and the parsley, season with salt and pepper. Pour over
half a pint of stock with the Lemco added, and cook slowly for
half an hour. Place a little forcemeat in the inside of each
trotter where the bone has been removed, and lay them on a
dish, cover with breadcrumbs and pour round the gravy with
the vinegar added. Sprinkle again with breadcrumbs, and dust
grated cheese over the whole. Brown in the oven, and serve in
the dish it is cooked in.
SCOTCH HAGGIS.
Sheep’s bag and pluck. I 4 small onions,
i lb. minced suet. £ teaspoonful powdered herbs.
£ lb. oatmeal. | Pepper and salt to taste.✪ Scotch Haggis
Wash bag in cold water, scrape and clean it well, let it lie all
night in cold water with salt. Wash the pluck, put it into a pot
of boiling water with a tablespoonful of salt. Boil 2 hours, let-
ting the windpipe hang out of pot. When cold, cut off the
windpipe, grate half the liver, mince the heart, lights, suet, and
onions very small. Add the oatmeal, which has been toasted
to a golden brown, the pepper, salt, herbs, and a cupful of the
liquor in which the pluck was boiled. Mix well, fill the bag
rather more than half with the mixture, and sew it up. Place in
a pot of boiling water and boil for 3 hours, pricking it occasion-
ally to keep it from bursting.
Mrs. W. H. Mair, Pollokshields, West.
52
SCOTCH HAGGIS.
A VERY OLD RECIPE.
A sheep’s pluck aftd stomach
bag.
i lb. of oatmeal.
£ lb. oi suet.
2 or 3 onions.
Salt and pepper.
Take the stomach bag ard wash it until perfectly clean with
cold water, then turn it outside in, scald it and scrape it with a
knife quickly, and put it in salt and water till needed. Parboil
the liver, lights, and heart of a sheep ; grate the liver and mince
the other parts quite fine, mince also the suet, and toast the oat-
meal thoroughly before the fire. Mix all these ingredients
together, season them with salt and pepper, then fill the bag,
and before sewing it up put in a little water in which the onions
have been boiled, which will give sufficient flavour. Sew up
the bag, which must not be full as the oatmeal swells consider-
ably, and prick it all over with a needle to prevent it bursting.
Put it into a saucepan with enough boiling water to cover, place
a small pla'e under and boil for 4 or 5 hours, keeping the
haggis constantly covered with boiling water.
Mrs. Stuart Nairne, 141 Hill Street, Glasgow.
1 rabbit.
3 oz. cooked ham.
2 hard-boiled eggs.
RABBIT PIE.
1 teaspoonful of salt.
£ teaspoonful of pepper.
£ teaspoonful of mixed herbs.
1 teacupful of stock.✪ Rabbit Pie
Boil the eggs for 20 minutes and put them in cold water for a
little, then remove the shells and cut them in slices. Soak the
rabbit in tepid water to draw out the blood. Take out the
heart, liver, and any fat, and cut into joints. Dry on a towel
and remove the skin from the back, and take out the side bone,
which use with the head, liver, etc., to make the stock. Put a
few pieces of rabbit into a pie dish, mix the salt, pepper, and
herbs together and sprinkle a little over, and then a few pieces
of ham and some egg, arranging all neatly ; then the remainder
of rabbit, ham, seasoning and egg. Pour in the stock or water
and cover with the following : —
Pie Crust.
£ lb. Hungarian flour.
6 ozs. butter.
✪ Pie Crust
Page 19 · 3 recipe records on this page
Presented as published in 1903. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Boil the trotters until they are perfectly tender. Melt the dripping over the fire in a stewpan, and fry the sliced onion in it and the parsley, season with salt and pepper. Pour over half a pint of stock with the Lemco added, and cook slowly for half an hour. Place a little forcemeat in the inside of each trotter where the bone has been removed, and lay them on a dish, cover with breadcrumbs and pour round the gravy with the vinegar added. Sprinkle again with breadcrumbs, and dust grated cheese over the whole. Brown in the oven, and serve in the dish it is cooked in.
SCOTCH HAGGIS.
Sheep’s bag and pluck. I 4 small onions,
i lb. minced suet. £ teaspoonful powdered herbs.
£ lb. oatmeal. | Pepper and salt to taste.
Wash bag in cold water, scrape and clean it well, let it lie all night in cold water with salt. Wash the pluck, put it into a pot of boiling water with a tablespoonful of salt. Boil 2 hours, letting the windpipe hang out of pot. When cold, cut off the windpipe, grate half the liver, mince the heart, lights, suet, and onions very small. Add the oatmeal, which has been toasted to a golden brown, the pepper, salt, herbs, and a cupful of the liquor in which the pluck was boiled. Mix well, fill the bag rather more than half with the mixture, and sew it up. Place in a pot of boiling water and boil for 3 hours, pricking it occasionally to keep it from bursting.
Mrs. W. H. Mair, Pollokshields, West.
SCOTCH HAGGIS.
A VERY OLD RECIPE.
A sheep’s pluck aftd stomach bag.
i lb. of oatmeal.
£ lb. oi suet.
2 or 3 onions. Salt and pepper.
Take the stomach bag ard wash it until perfectly clean with cold water, then turn it outside in, scald it and scrape it with a knife quickly, and put it in salt and water till needed. Parboil the liver, lights, and heart of a sheep ; grate the liver and mince the other parts quite fine, mince also the suet, and toast the oatmeal thoroughly before the fire. Mix all these ingredients together, season them with salt and pepper, then fill the bag, and before sewing it up put in a little water in which the onions have been boiled, which will give sufficient flavour. Sew up the bag, which must not be full as the oatmeal swells considerably, and prick it all over with a needle to prevent it bursting. Put it into a saucepan with enough boiling water to cover, place a small plate under and boil for 4 or 5 hours, keeping the haggis constantly covered with boiling water.
Mrs. Stuart Nairne, 141 Hill Street, Glasgow.
1 rabbit.
3 oz. cooked ham.
2 hard-boiled eggs.
RABBIT PIE.
1 teaspoonful of salt.
£ teaspoonful of pepper.
£ teaspoonful of mixed herbs. 1 teacupful of stock.
Boil the eggs for 20 minutes and put them in cold water for a little, then remove the shells and cut them in slices. Soak the rabbit in tepid water to draw out the blood. Take out the heart, liver, and any fat, and cut into joints. Dry on a towel and remove the skin from the back, and take out the side bone, which use with the head, liver, etc., to make the stock. Put a few pieces of rabbit into a pie dish, mix the salt, pepper, and herbs together and sprinkle a little over, and then a few pieces of ham and some egg, arranging all neatly ; then the remainder of rabbit, ham, seasoning and egg. Pour in the stock or water and cover with the following : —
Pie Crust.
£ lb. Hungarian flour. 6 ozs. butter.
Records on this page
Scotch HaggisRabbit PiePie Crust