Haggis

Ingredients

• a sheep’s paunch or stomach
• a sheep’s pluck
• lib. of beef-suet
• two onions
• 1 breakfast-cupful of well-dried oatmeal
• 1 table-spoonful of salt
• half that quantity of pepper
• a little grated nutmeg
• a little cayenne
• a little lemon-juice
• 1 breakfast-cupful of gravy

Method

1. 1

   Clean the sheep's paunch and pluck, boil the liver and lights, then mince them with suet and onions.

2. 2

   Mix with oatmeal, salt, pepper, nutmeg, cayenne, lemon juice, and gravy.

3. 3

   Stuff into the paunch, sew it up, and boil for three hours, pricking to prevent bursting.

4. 4

   Serve immediately.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 33. The excerpt below is the record exactly as published.

HAGGIS. — This famous Scotch national dish is commonly regarded, excepting by the Scotch, as one of those mysterious concoctions that are rather to be avoided than courted. It has the merit, at any rate, of an ancient history, and lias been immortalised by Robert Burns as the “ Great Chieftain of the Pudding Race.” It will be seen hereunder that there is nothing mysterious about the manufacture, so perhaps there is a chance that its popularity may spread in time, especially Haggis — continued. as it is possible to manufacture a Haggis in Scotland and forward it to any part of the world. We are informed by a Scotch publication that “ a Haggis boiled for two hours may be kept for a week or two, and when cold gets so firm that Haggises are often sent from Scotland to distant countries. They must in this case be made very dry, and covered with oatmeal ; nor will a Haggis keep so well if there is onion put to it.” It is satisfactory to learn that the Haggis can be served turned out of the sheep's paunch, if the shape of the pudding is not desired. The term Haggis is derived from the word hack, with which is associated the French hacher, to chop up, the Haggis consisting, as will be seen by the following receipts, in the chopping up of sheep’s fry and other parts, and has no reference whatever to the paunch, or pluck, in which the meat is contained. (1) This is the famous Meg Dod’s receipt : Clean a sheep’s paunch or stomach, washing it well in several waters. Soak it in salted water and let it remain for several hours, turn it inside out, and scald in a basin of boiling water. Scrape it well— taking care not to cut it or make any thin places in it, as they would burst in cooking— and put it in cold water until wanted for use. Clean a sheep’s pluck, and let the blood out of the liver and heart by pricking them all over. Put the liver and lights into a saucepan of water, and boil for fifteen minutes ; change the water, boil for forty- five minutes longer, add the rest of the pluck, and boil for another thirty minutes, making an-honr-and-a-half in all. Remove any part of the skin that is discoloured, take out the liver, cut it in halves, grate one half of it, and mince the other half with the remainder of the pluck. Mince lib. of beef-suet and two onions, and mix them in with 1 breakfast- cupful of well-dried oatmeal, 1 table-spoonful of salt, half that quantity of pepper, a little grated nutmeg and cayenne, a little lemon-juice, and 1 breakfast-cupful of gravy

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