Haggis, Calf's

Ingredients

• the haggis-bag (the paunch of a sheep)
• a pretty large piece of beef
• half of the liver
• a handful or two of the dried meal
• plenty of the suet
• some of the small onions
• about a chopin (a quart) of good stock
• season them properly with salt and mixed spices

Method

1. 1

   Make the haggis-bag perfectly clean, parboil the draught, boil the liver very well, mince the draught and beef very small, grate half of the liver, mince suet and onions.

2. 2

   Mix all materials with dried meal, season with salt and spices.

3. 3

   Make stock with beef scraps and water from draught, put haggis-meat into bag with broth, sew it up, and boil for at least two hours.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 672. The excerpt below is the record exactly as published.

Haggis, Calf's. — The following recipe is copied, word for word, from a recipe in a cookery-book published, by Mrs. MTver, of Edinburgh, in 1787: — "Make the haggis-bag (the paunch of a sheep) perfectly clean, parboil the dxaught, boil the liver very well, so that it will grate ; dry the meal before the fire, mince the draught and a pretty large piece of beef very small, grate about half of the liver, mince plenty of the suet and some of the small onions. Mix aU these materials together with a handful or two of the dried meal, spread them on the table, and season them properly with salt and mixed spices. Take any scraps of beef left from the miacing, and some of the water that is boiled with the draught, and make about a chopin (a quart) of good stock

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