Take the dried wing of a skate, and after stripping off
the skin cut it into lengths of about one inch in breadth.
Put the fish so prepared into water, and boil for the space
of twenty minutes, after which let it be put into the
oven, where it should remain a quarter of an hour,
during which time it will become so tender as to permit
the bones to be drawn out. The flesh being now detached
from the bones, put it into a cloth, and rub with the
hands till it puts on a woolly appearance, which it will
soon do. In a saucepan reduce half a pound of butter✪ Teased Skate
into oil, put the teased fish into it, and keep stirring for
a few minutes. When sufficiently heated, serve up.
Baked Stappit Haddies.
Thoroughly clean the insides, scrape the skins, and stuff
some small haddocks with a forcemeat made of fish,
toasted oatmeal, minced suet, onions, seasoned with
pepper and salt (some of the forcemeat may be made
into balls for garnishing) . Brush the fish over with egg,
strew with fine breadcrumbs, minced parsley, etc.,
and bake in the oven, basting them well with butter.
Garnish with sliced lemon✪ Stuffed Haddocks, forcemeat balls, and pickled
samphire. Serve with mussel or white sauce.
539
BANQUETS OF THE NATIONS
Mussel Sauce.
Make three-quarters of a pint of very strong stock
from a pound or more of good veal, onions, and parsley,
and thicken with plenty of butter kneaded in flour.
Strain and add some mussels, a glass of white wine,
the juice of a lemon, salt, and white pepper✪ Mussel Sauce.
Mutton Collops and Cucumbers.
Pare and slice the cucumbers as thick as a five-shilling
piece. Sprinkle them with fine salt and pepper, and pour
vinegar over them. Brown the collops (small pieces of
mutton the size of a five-shilling piece) in the frying-pan,
and then stew them with the drained cucumbers✪ Mutton Collops and Cucumbers in a
little broth. Skim and season the stew, and serve it hot
in a ragout dish.
Haggis.
Clean a sheep's pluck thoroughly. Make incisions
in the heart and liver to allow the blood to flow out,
and parboil them, letting the windpipe lie over the
side of the pot to permit the phlegm and blood to dis-
gorge from the lungs : change the water after a few
minutes' boiling for fresh water. Another half hour's
boiling will be sufficient ; but throw back the half of the
liver to boil till it will grate easily. Take the heart, the
half of the liver, and the lungs, trimming away all skins
and black-looking parts, and mince them together
along with a pound of good beef suet. Grate the other
half of the liver. Have eight onions peeled and scalded
54°
SCOTLAND ✪ Haggis
Page 214 · 6 recipe records on this page
Presented as published in 1911. 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
Take the dried wing of a skate, and after stripping off the skin cut it into lengths of about one inch in breadth. Put the fish so prepared into water, and boil for the space of twenty minutes, after which let it be put into the oven, where it should remain a quarter of an hour, during which time it will become so tender as to permit the bones to be drawn out. The flesh being now detached from the bones, put it into a cloth, and rub with the hands till it puts on a woolly appearance, which it will soon do. In a saucepan reduce half a pound of butter into oil, put the teased fish into it, and keep stirring for a few minutes. When sufficiently heated, serve up.
Baked Stappit Haddies.
Thoroughly clean the insides, scrape the skins, and stuff some small haddocks with a forcemeat made of fish, toasted oatmeal, minced suet, onions, seasoned with pepper and salt (some of the forcemeat may be made into balls for garnishing) . Brush the fish over with egg, strew with fine breadcrumbs, minced parsley, etc., and bake in the oven, basting them well with butter. Garnish with sliced lemon, forcemeat balls, and pickled samphire. Serve with mussel or white sauce.
Mussel Sauce.
Make three-quarters of a pint of very strong stock from a pound or more of good veal, onions, and parsley, and thicken with plenty of butter kneaded in flour. Strain and add some mussels, a glass of white wine, the juice of a lemon, salt, and white pepper.
Mutton Collops and Cucumbers.
Pare and slice the cucumbers as thick as a five-shilling piece. Sprinkle them with fine salt and pepper, and pour vinegar over them. Brown the collops (small pieces of mutton the size of a five-shilling piece) in the frying-pan, and then stew them with the drained cucumbers in a little broth. Skim and season the stew, and serve it hot in a ragout dish.
Haggis.
Clean a sheep's pluck thoroughly. Make incisions in the heart and liver to allow the blood to flow out, and parboil them, letting the windpipe lie over the side of the pot to permit the phlegm and blood to disgorge from the lungs : change the water after a few minutes' boiling for fresh water. Another half hour's boiling will be sufficient ; but throw back the half of the liver to boil till it will grate easily. Take the heart, the half of the liver, and the lungs, trimming away all skins and black-looking parts, and mince them together along with a pound of good beef suet. Grate the other half of the liver. Have eight onions peeled and scalded 54°
Records on this page
Teased SkateBaked Stappit HaddiesStuffed HaddocksMussel SauceMutton Collops and CucumbersHaggis