Haggis, Calf's. — The following recipe is
copied, word for word, from a recipe in a
cookery-book published, by Mrs. MTver, of
Edinburgh, in 1787: — "Make the haggis-bag
(the paunch of a sheep) perfectly clean, parboil
the dxaught, boil the liver very well, so that it
will grate ; dry the meal before the fire, mince
the draught and a pretty large piece of beef
very small, grate about half of the liver, mince
plenty of the suet and some of the small onions.
Mix aU these materials together with a handful
or two of the dried meal, spread them on the
table, and season them properly with salt and
mixed spices. Take any scraps of beef left
from the miacing, and some of the water that
is boiled with the draught, and make about a
chopin (a quart) of good stock✪ Haggis, Calf's with it. Then
put aU the haggis-meat into the bag with the
broth, and sew it up, first maldng sure to press
out all the wind. It will require at least two
hours' boiling."
HAG
(291 )
HAK
Haggis, English. — Take the heart,
tongue, kidneys, and jjart of the liver of the
sheeji ; and if this is not likely to be enough,
add the meat from a sheep's head. Weigh these
ingredients, and take half their weight in fat
baeon. Mince all very finely, and add the cinimb
of a penny roll, grated, two pounded anchovies,
a tea-spoonful of minced lemon-rind, and a little
pepper and salt. Mix thorouglily, and moisten
with two beaten eggs and a glass of wine✪ Haggis, English.
Take a well-buttered mould, put in the mix-
ture, plunge it into boiling water, and boil for
two hours. Turn the haggis out on a hot dish
before ser\'ing. Sufl&cient, without the head,
for six or eight persons.
Haggis, Lamb's. — Take a lamb's paunch,
thoroughly cleansed and white, and see that it
is quite whole, sew up any thin places there
may be in it, and press it in a soft cloth, to dry
it thoroughly. Boil the pluck in water till it
is sufficiently cooked, then mince it finely, and
mis with it a pound of finely-shred beef suet, a
pound of oatmeal, six or eight yoimg onions,
chopped small, a tea-spoonful of salt, half a
tea-spoonful of pepper, a quarter of a nut-
meg, grated, two eggs, well beaten, and half a
pint of nulk✪ Haggis, Lamb's. When these are theroughly
mixed, put them into the paunch, and bo care-
iul not to fin it so full as to leave no room for
swelling. It would be safer if the haggis were
tied in a cloth as well as in the bag. Boil
gently for three hours, turn out in a hot dish,
and serve as hot as possible. Probable cost,
2s. 6d. Sufficient for six persons.
Haggis, Mutton {sec Mutton Haggis).
Haggis, Royal {s<;e Kew Mince or Haggis
Eoyal) .
Page 672 · 3 recipe records on this page
Presented as published in 1892. 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
Haggis, Calf's. — The following recipe is copied, word for word, from a recipe in a cookery-book published, by Mrs. MTver, of Edinburgh, in 1787: — "Make the haggis-bag (the paunch of a sheep) perfectly clean, parboil the draught, boil the liver very well, so that it will grate ; dry the meal before the fire, mince the draught and a pretty large piece of beef very small, grate about half of the liver, mince plenty of the suet and some of the small onions. Mix aU these materials together with a handful or two of the dried meal, spread them on the table, and season them properly with salt and mixed spices. Take any scraps of beef left from the mincing, and some of the water that is boiled with the draught, and make about a chopin (a quart) of good stock with it. Then put aU the haggis-meat into the bag with the broth, and sew it up, first making sure to press out all the wind. It will require at least two hours' boiling."
HAG
(291 )
HAK
Haggis, English. — Take the heart, tongue, kidneys, and part of the liver of the sheeji ; and if this is not likely to be enough, add the meat from a sheep's head. Weigh these ingredients, and take half their weight in fat baeon. Mince all very finely, and add the cinimb of a penny roll, grated, two pounded anchovies, a tea-spoonful of minced lemon-rind, and a little pepper and salt. Mix thorouglily, and moisten with two beaten eggs and a glass of wine. Take a well-buttered mould, put in the mixture, plunge it into boiling water, and boil for two hours. Turn the haggis out on a hot dish before serving. Sufl&cient, without the head, for six or eight persons.
Haggis, Lamb's. — Take a lamb's paunch, thoroughly cleansed and white, and see that it is quite whole, sew up any thin places there may be in it, and press it in a soft cloth, to dry it thoroughly. Boil the pluck in water till it is sufficiently cooked, then mince it finely, and mis with it a pound of finely-shred beef suet, a pound of oatmeal, six or eight yoimg onions, chopped small, a tea-spoonful of salt, half a tea-spoonful of pepper, a quarter of a nutmeg, grated, two eggs, well beaten, and half a pint of nulk. When these are thoroughly mixed, put them into the paunch, and bo careiul not to fill it so full as to leave no room for swelling. It would be safer if the haggis were tied in a cloth as well as in the bag. Boil gently for three hours, turn out in a hot dish, and serve as hot as possible. Probable cost, 2s. 6d. Sufficient for six persons.
Haggis, Mutton {sec Mutton Haggis).
Haggis, Royal {s<;e Kew Mince or Haggis Eoyal) .
Records on this page
Haggis, Calf'sHaggis, EnglishHaggis, Lamb's