To Dress a Haggis. — Get a butcher to send you the
stomach of a sheep, and the liver, heart, and lungs; see
that the bag, or paunch as it is called, is well cleaned,
scald it, and put it to soak all night in a weak brine. The
day you get it boil the liver, etc., for an hour and a half.
Next day cut away all superfluities, and put all the rest
through a mincing machine, with \ Ib. of suet j put these in
a basin and mix with them \ Ib. of oatmeal, pepper and salt
to taste, a good deal of the former being used. An onion
or two finely cut is by many considered an improvement.
A pint of the liquor in which the heart, etc., was boiled is
added, and the whole well mixed. Take the bag out 01
soak and put in the above mixture, which should leave
sufficient space in the bag for the expansion of the
ingredients ; sew up the opening. Have ready a large pot
of boiling water, into which plunge the haggis ; as it swells
prick it here and there to prevent bursting. Boil for
three hours, then serve very hot.
tl Fair fa' your honest, sonsie face,
Great chieftain o' the puddin race !
Aboon them a' ye tak' your place,
Painch, tripe, or thairm :
Weel are ye worthy o' a grace
As lang's my arm." — Burns.
Hot-Pot. — Hot-pot is made of mutton chops placed in a
deep dish (known as a hot-pot dish), with a good layer of
potatoes cut in pieces, some onion chopped fine, pepper,
282 OUR VIANDS
and salt ; then another layer of chops, and more potatoes.
The potatoes at the top are left whole. Add a little water,
and bake in a moderate oven for three or four hours.
Kidneys, oysters, and anchovies are a great improvement.
It may be made of cooked meat, but it is not quite so good.
Calfs Head Hashed (a la Pouktte).—Cut the remnants of
a boiled head into uniform pieces the size of half an apple.
Melt in a sauce-pan i oz. or 2 oz. of butter, according to the
quantity of meat to be hashed ; amalgamate with it i or 2
tablespoonfuls of flour, then stir in J pint, more or less, of
white stock. Stir well, then add a few button mushrooms,
white pepper and salt to taste, and let the sauce boil for ten
minutes. Put the sauce-pan by the side of the fire, and lay
the pieces of calf's head in it ; let them get hot slowly, but
not boil. Just before serving stir in, off the fire, the yolks
of 2 eggs, beaten up with the juice of a lemon, and strained;
also a small quantity of either tarragon or parsley very finely
minced.
Eel Pie. — Skin and wash i Ib. of eels, cut them into
pieces, make a seasoning of bread crumbs, shallot, chopped
parsley, a little sauce, pepper, salt, and nutmeg, with the
juice of half a lemon; place some of this at the bottom of
the dish, then the eels, then the remainder of the seasoning,
adding a little butter ; cover with good puff paste, and bake
for an hour.
Curried Lobster. — Take a tin of lobster, strain off the
liquor, cut the lobster in small pieces ; mix 2 tablespoonfuls
of curry powder, i dessertspoonful of flour, and a pinch of
salt ; add this to a sliced onion fried in butter until brown,
then stir in a wineglassful of milk, the juice of a lemon, and
the lobster, and let all simmer gently for a few minutes.
RECIPES, OLD AND NEW 283
Our viands
1893Page 142
Presented as published in 1893. 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
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To Dress a Haggis. — Get a butcher to send you the
stomach of a sheep, and the liver, heart, and lungs; see
that the bag, or paunch as it is called, is well cleaned,
scald it, and put it to soak all night in a weak brine. The
day you get it boil the liver, etc., for an hour and a half.
Next day cut away all superfluities, and put all the rest
through a mincing machine, with \ Ib. of suet j put these in
a basin and mix with them \ Ib. of oatmeal, pepper and salt
to taste, a good deal of the former being used. An onion
or two finely cut is by many considered an improvement.
A pint of the liquor in which the heart, etc., was boiled is
added, and the whole well mixed. Take the bag out 01
soak and put in the above mixture, which should leave
sufficient space in the bag for the expansion of the
ingredients ; sew up the opening. Have ready a large pot
of boiling water, into which plunge the haggis ; as it swells
prick it here and there to prevent bursting. Boil for
three hours, then serve very hot.
tl Fair fa' your honest, sonsie face,
Great chieftain o' the puddin race !
Aboon them a' ye tak' your place,
Painch, tripe, or thairm :
Weel are ye worthy o' a grace
As lang's my arm." — Burns.
Hot-Pot. — Hot-pot is made of mutton chops placed in a
deep dish (known as a hot-pot dish), with a good layer of
potatoes cut in pieces, some onion chopped fine, pepper,
282 OUR VIANDS
and salt ; then another layer of chops, and more potatoes.
The potatoes at the top are left whole. Add a little water,
and bake in a moderate oven for three or four hours.
Kidneys, oysters, and anchovies are a great improvement.
It may be made of cooked meat, but it is not quite so good.
Calfs Head Hashed (a la Pouktte).—Cut the remnants of
a boiled head into uniform pieces the size of half an apple.
Melt in a sauce-pan i oz. or 2 oz. of butter, according to the
quantity of meat to be hashed ; amalgamate with it i or 2
tablespoonfuls of flour, then stir in J pint, more or less, of
white stock. Stir well, then add a few button mushrooms,
white pepper and salt to taste, and let the sauce boil for ten
minutes. Put the sauce-pan by the side of the fire, and lay
the pieces of calf's head in it ; let them get hot slowly, but
not boil. Just before serving stir in, off the fire, the yolks
of 2 eggs, beaten up with the juice of a lemon, and strained;
also a small quantity of either tarragon or parsley very finely
minced.
Eel Pie. — Skin and wash i Ib. of eels, cut them into
pieces, make a seasoning of bread crumbs, shallot, chopped
parsley, a little sauce, pepper, salt, and nutmeg, with the
juice of half a lemon; place some of this at the bottom of
the dish, then the eels, then the remainder of the seasoning,
adding a little butter ; cover with good puff paste, and bake
for an hour.
Curried Lobster. — Take a tin of lobster, strain off the
liquor, cut the lobster in small pieces ; mix 2 tablespoonfuls
of curry powder, i dessertspoonful of flour, and a pinch of
salt ; add this to a sliced onion fried in butter until brown,
then stir in a wineglassful of milk, the juice of a lemon, and
the lobster, and let all simmer gently for a few minutes.
RECIPES, OLD AND NEW 283