Cassell's dictionary of cookery

Haggis, Scotch. — Take the stomach of a sheep, wash it well, and let it soak for several hours in cold salt and water, then turn it inside out, put it into boiling water to scald, scrape it quickly with a knife, and let it remain in water until wanted. Clean a sheep's pluck thoroughly. Pierce the heart and the liver in several places, to let the blood run out, and boil the liver and lights for an hour and a haK. When they have boiled a quarter of an hour, put them into fresh water, and, during the last half hour, let the rest of the pluck be boiled •with them. Trim away the skins, and any discoloured parts there may be, grate half of the liver, and mince all the rest very finely ; add a pound of finely-shred suet, two chopped onions, half a pint of oatmeal, or, if preferred, half a pound of oat-cakes, toasted and crumbled, two tea-spoonfuls of salt, and one of pepper, half a nutmeg, grated, and a grain of cayenne. Moisten with half a pint of good gravy and the juice of a small lemon, and put the mixture into the bag already prepared for it. Be careful to leave room for swelling, sew it securely, and plunge it into boiling water. It will require three hours' gentle boiling. Prick it with a needle every now and then, especially during the first half hour, to let the air out. A haggis should be sent to table as hot as possible, and neither sauce nor gravy should be served with it. The above is sufficient for eight or ten persons. Haggis, with Fruit and Sugar. — Haggis is sometimes made sweet — that is, a pound of picked currants, a pound of stoned raisins, and half a pint of sherry arc added to the ingredients of the English haggis {see Haggis, English), and the haggis is then boiled in a caK's bladder. When it is made in this way, sugar should be sent to table with it. Time to prepare, three hours. Sufficient for eight or ten persons. Hake. — Hake is a west-country fish, common in Devonshire, and often sold under the name of white salmon. It would be highly esteemed if it were expensive ; but as it is cheap it is little used except amongst the poor. It may bo cooked in the same waj'' as halibut {see Halibut) , but it is certainly most palatable when baked, as in the following recipes. If a whole fish be bought, and is too large to be used in one day, the thick part may bo cut iato steaks, and the tail end salted and put aside. It is, however, best when fresh. It it in season in the siunmer months. Hake, Baked. — Cut four pounds of hake into slices rather more than half an inch thick. Dry them well, and rub them over with floui-. Grate four ounces of stale crumbs of bread. Mix with them a table-spoonful of finely-minced pai'slej', a tea-spoonfid of minced onions, hah" a salt-spoonful of salt, and a quarter of a saltspoonful of pepper. Put an ounce of good butter or dripping at the bottom of a jjie-dish, and s^jrinkle a little chopped parsley and onion over; then place the sllcas of hake upon it, first covering them thickly with the seasoned crumbs. Divide two ounces of butter or drip- Y>ing into little pieces, and lay them hero and there in the dish. Pour a quarter of a pint of gravy or water underneath, and bake in a good oven. Send the gravj"- cooked with them to table with the fish. It is an improvement to grate a little cheese over the fish befsre puttingit in the oven.