Haggis

Ingredients

• ^lb. of finely-shred beef-suet
• 2 breakfast-cupfuls of slightly-baked oatmeal
• salt to taste
• pepper to taste
• heart of a sheep
• liver of a sheep
• lights of a sheep
• a few chopped onions

Method

1. 1

   Prepare the heart, liver, and lights of a sheep, parboil them, chop up very fine, removing all sinewy parts, and mix in the beef-suet, chopped onions, salt, and pepper.

2. 2

   Make into a paste by adding reduced broth.

3. 3

   Clean and wash the paunch, boil it in salted water, stuff it with the mixture, sew it up, and boil for about three hours.

4. 4

   Serve hot.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 35. The excerpt below is the record exactly as published.

Haggis into a large saucepan of boiling water, putting a plate underneath to keep it from sticking at the bottom. Boil it quickly for an-hour-and-a- half, pricking the bag occasionally with a skewer to prevent it bursting, and pouring in more boiling water as the quantity diminishes. Directly the Haggis is taken out of the saucepan, serve it on a hot dish. It will not require either garnish or sauce. (3) Prepare the heart, liver, and lights of a sheep, parboil them, chop up very fine, removing all the sinewy parts, and mix in ^lb. of finely-shred beef-suet, a few chopped onions, salt and pepper to taste, and 2 breakfast- cupfuls of slightly- baked oatmeal. Make the whole into a paste by adding- reduced broth. Clean and wash the paunch, boil it in salted water for a few minutes, then stuff it with the heart and liver mixture, sew it up securely, put it into a saucepan of water, and boil for about three hours. Take it out when done, and serve. If preferred, the paunch may be done without, and the Haggis may be fastened round with a stiff paste. (4) Clean and prepare the heart, tongue, and liver of a sheep

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