easily peeled off. Place the fowl on its breast 3 fold
the skin over the opening at the neck on to the back
Turn in the wing with the end outside in the shape of
a triangle ; the points will then keep the loose skin m
its place. Push back the legs close to the sides of the
bird, crossing each other at the knees. Tie the legs
with the tail commonly called the “ parson s nose
firmly together. Pass a skewer through the pinion
and through the part of the leg placed under the
wing, then through the body, the other leg and pinion.
Remove the gall bladder from the liver, taking care
not to break it; wash the liver m cold water, dry it.
Remove the fat from the gizzard, cut it open, and take
out the inside and the coarse skin ; wash and diy the
gizzard. Place the liver and gizzard each m a wing
of the bird. If the fowl is lean, put a small piece of
butter or dripping into the inside. .
To Truss a Fowl for Boiling.— The fowl is
trussed in the same way as for roasting, with the fol-
lowing differences Cut off the legs at the first joint ;
put the fingers into the bird, and loosen all the skin
round the legs till they can be pushed back within
the skin. Push back the legs into the body of the
bird, so that the whole is inside; put the liver and
heart into the bird ; fold the skin of the breast over
the end of the legs which appear at the hole, and tie
firmly with double string ; then turn up the parson’s
nose, pushing it in so as to fill up the opening.
Sheep’s Haggis. — Required: the stomach-bag of
a sheep; the pluck — i.e., the heart, liver, and lights ;
y2 lb. minced beef-suet; 2 teacupfuls toasted oatmeal;
4 onions (parboiled); 1 pint pot-liquor; 1 teaspoonful
salt ; Yi teaspoonful pepper✪ Sheep’s Haggis.
Wash the bag well in cold water, put it into hot
water, and scrape it ; then let it lie in cold water all
86 miscellaneous.
night with a little salt. Wash the pluck well ; put it
into a pan, letting the windpipe hang over the side;
cover it with boiling water, add a teaspoonful of salt, and
let it boil for two hours ; then take it out of the pan,
and when it is cold cut away the windpipe. Grate a
quarter of the liver (not using the rest for the haggis),
and mince the heart and lights, also the suet and the
parboiled onions. Add to all these the oatmeal,
which has been dried and toasted to a golden colour
before the fire or in the oven ; also the pepper and
salt, and a pint of the liquor in which the pluck was
boiled. Mix these all well together. Take the bag
and fill it little more than half full of the mince ; if it
be too full, it will burst in boiling. Sew up the hole
with needle and thread, and put the haggis into a pan
of boiling water. Prick the bag occasionally with a
needle, to prevent it bursting. Boil this for three
hours, then serve it on a hot plate.
Pan Haggis. — Prepare the same mixture as for
haggis ; but instead of putting it into a bag, put it into
a pan with a little more of the liquor✪ Pan Haggis, and let it stew
for two hours.
Liver Puddings. — Required: a quarter of a
boiled liver ; % lb. fat bacon ; 3^ lb. stale bread-
crumbs ; about 3^ teacupful milk or water ; 1 table-
spoonful flour; 34 oz. dripping; 3^ teaspoonful salt;
% teaspoonful pepper✪ Liver Puddings.
Page 40 · 3 recipe records on this page
Presented as published in 1881. 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
easily peeled off. Place the fowl on its breast; fold the skin over the opening at the neck on to the back Turn in the wing with the end outside in the shape of a triangle ; the points will then keep the loose skin in its place. Push back the legs close to the sides of the bird, crossing each other at the knees. Tie the legs with the tail commonly called the “ parson s nose firmly together. Pass a skewer through the pinion and through the part of the leg placed under the wing, then through the body, the other leg and pinion. Remove the gall bladder from the liver, taking care not to break it; wash the liver in cold water, dry it. Remove the fat from the gizzard, cut it open, and take out the inside and the coarse skin ; wash and dry the gizzard. Place the liver and gizzard each in a wing of the bird. If the fowl is lean, put a small piece of butter or dripping into the inside. .
To Truss a Fowl for Boiling.— The fowl is trussed in the same way as for roasting, with the following differences Cut off the legs at the first joint ; put the fingers into the bird, and loosen all the skin round the legs till they can be pushed back within the skin. Push back the legs into the body of the bird, so that the whole is inside; put the liver and heart into the bird ; fold the skin of the breast over the end of the legs which appear at the hole, and tie firmly with double string ; then turn up the parson’s nose, pushing it in so as to fill up the opening.
Sheep’s Haggis. — Required: the stomach-bag of a sheep; the pluck — i.e., the heart, liver, and lights ; y2 lb. minced beef-suet; 2 teacupfuls toasted oatmeal; 4 onions (parboiled); 1 pint pot-liquor; 1 teaspoonful salt ; Yi teaspoonful pepper.
Wash the bag well in cold water, put it into hot water, and scrape it ; then let it lie in cold water all
86 miscellaneous.
night with a little salt. Wash the pluck well ; put it into a pan, letting the windpipe hang over the side; cover it with boiling water, add a teaspoonful of salt, and let it boil for two hours ; then take it out of the pan, and when it is cold cut away the windpipe. Grate a quarter of the liver (not using the rest for the haggis), and mince the heart and lights, also the suet and the parboiled onions. Add to all these the oatmeal, which has been dried and toasted to a golden colour before the fire or in the oven ; also the pepper and salt, and a pint of the liquor in which the pluck was boiled. Mix these all well together. Take the bag and fill it little more than half full of the mince ; if it be too full, it will burst in boiling. Sew up the hole with needle and thread, and put the haggis into a pan of boiling water. Prick the bag occasionally with a needle, to prevent it bursting. Boil this for three hours, then serve it on a hot plate.
Pan Haggis. — Prepare the same mixture as for haggis ; but instead of putting it into a bag, put it into a pan with a little more of the liquor, and let it stew for two hours.
Liver Puddings. — Required: a quarter of a boiled liver ; % lb. fat bacon ; 3^ lb. stale breadcrumbs ; about 3^ teacupful milk or water ; 1 tablespoonful flour; 34 oz. dripping; 3^ teaspoonful salt; % teaspoonful pepper.
Records on this page
Sheep’s HaggisPan HaggisLiver Puddings