A Scotch Haggis

Ingredients

• the stomach of a sheep
• half a pound of suet
• three or four onions
• half a pound of oatmeal cakes
• a large teacupful of any kind of broth
• season with pepper
• season with salt

Method

1. 1

   Clean the sheep's stomach, parboil liver, lights, and heart.

2. 2

   Mince them with suet and onions.

3. 3

   Toast oatmeal cakes, pound into powder, mix with minced ingredients, season, fill the bag, add broth, prick to prevent bursting, and boil for 4-5 hours.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 135. The excerpt below is the record exactly as published.

A Scotch Haggis. Take the stomach of a sheep ; wash it with cold water until perfectly clean; turn it inside out, scald it; scrape it with a knife quickly, and then put it into cold salt and water 236 THE THOROUGH GOOD COOK. till wanted. Take the liver, lights, and heart, and parboil them ; grate the liver, and mince the other parts quite fine ; mince also half a pound of suet and three or four onions ; toast half a pound of oatmeal cakes before the fire, and pound them into powder, Avhich is to be thickly sprinkled over the mince ; mix all well together ; season with pepper and salt ; then fill the- bag, and before sewing it up, introduce a large tea- cupful of any kind of bro

Cook this with the app: pantry check, scaling, and the assistant.