Haggis

Ingredients

• Clean a sheep's pluck thoroughly
• a pound of good beef suet
• Have eight onions peeled and scalded
• Less than two teacupfuls of meal
• a half pint of good beef gravy
• high seasoning of pepper
• salt
• a little cayenne
• marjoram

Method

1. 1

   Clean and parboil the sheep's pluck.

2. 2

   Mince the heart, liver, and lungs with beef suet and chopped onions.

3. 3

   Toast oatmeal and mix with the mince, seasoning well.

4. 4

   Stuff into a cleaned sheep's stomach with gravy and boil slowly for three hours.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 214. The excerpt below is the record exactly as published.

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 in two waters, which chop and mix with this mince. Toast some oatmeal before the fire till it is of a light brown colour and perfectly dry. Less than two tea- cupfuls of meal will do for this quantity of meat ; spread the mince on a board, and strew the meal lightly over it, with a high seasoning of pepper, salt, a little cayenne, and marjoram, well mixed. Have a sheep's stomach perfectly clean, and see that there be no thin part in it in case of its bursting. Put in the meat with a half pint of good beef gravy

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