Haggis

Ingredients

• the heart of a sheep
• the tongue of a sheep
• part of the liver of a sheep
• more than half the weight in fat bacon
• half a pound of bread
• two anchovies chopped very fine
• the rind of two or three limes
• a little pepper
• a little salt
• a glass of wine
• two eggs well beaten

Method

1. 1

   Mince the heart, tongue, and liver with bacon.

2. 2

   Add bread crumbs, anchovies, lime rind, pepper, salt, wine, and beaten eggs.

3. 3

   Stir thoroughly, put into a buttered mould, and boil for two hours.

4. 4

   Serve on a dish.

As published

This recipe was extracted from The English-Chinese cookery book (1890) by J. Dyer Ball, J. Dyer Ball, J. Dyer (James Dyer) 1890- Ball, page 43. The excerpt below is the record exactly as published.

a little salt, beat the egg and flour together with a little cold milk to make a batter. Pour it into the boiling milk, and keep stirring it until it is well boiled together for twenty minutes. ^ S % A e ffl d'", ^ ffl M in m m m »0~a m ® % 1-rr . ■ . k / A -» r-> \l/n * * * •' „ •£), ll. I® iMt 5iE . # *r » -US B * *r *,!&- a.-® s ffl fa », e iff jw a — 107 HAGGIS. MINCE the heart, tongue, and part of the liver of a sheep with ratliei more than half the weight in fat hacon ; add to it the crumbs of half a pound of bread grated, two anchovies chopped very fine, the rind of two or three limes, grated, a little pepper and salt, a glass of wine, and two eggs well beaten

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