Haggis

Ingredients

• lb. of beef suet
• two small cupfuls of oatmeal
• about half a pint of the liquor in which the pluck was boiled
• pepper
• salt

Method

1. 1

   Chop the windpipe, bits of skin or gristle, and all but about a quarter of the liver very fine.

2. 2

   Add the beef suet, dried oatmeal, pepper, salt, and liquor.

3. 3

   Wash the bag with cold water, fill it with the mince, sew it up, and boil in water for three hours.

4. 4

   Serve hot without gravy.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 261. The excerpt below is the record exactly as published.

lb. of beef suet, and chop the whole very fine. Now add two small cupfuls of oatmeal which has been previously dried in the oven, pep- per, salt, and about half a pint of the liquor in which the pluck was boiled. Now it is ready for the bag, which is less objectionable than the stomach of a sheep, ordinarily used in Scot- land. When the mince is ready wash the bag with cold, clean water, and only little more than half fill it with the mince, for room must be left for the meal and meat to expand ; if filled, the bag would burst. Now sew the bag up securely, and pop it into a pot of boiling water. Boil for three hours ; serve hot, without gravy or garnish of any kind, as it is sufficiently rich of itself. Sheep’s Liver a la Francaise. — Cut some slices of liver half an inch thick and lay them neatly in a stew- pan slightly buttered ; sprinkle pepper

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