Haggis

Ingredients

• a lamb's head
• a lamb's heart
• a lamb's liver
• lamb's kidneys
• lamb's sweetbreads
• 1 grated onion
• 2 tablespoons of chopped parsley
• 1 gill of good cream

Method

1. 1

   Wash the lamb's head, heart, liver, kidneys, and sweetbreads.

2. 2

   Simmer the head, heart, and liver for 2 hours, then cool and chop fine.

3. 3

   Parboil sweetbreads and add to the mixture with grated onion, parsley, and seasoning.

4. 4

   Heat gently, add cream before serving, and serve on a platter.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 225. The excerpt below is the record exactly as published.

HAGGIS. — To make haggis, the famous Scotch dish, proceed as follows: Carefully wash a lamb's head, heart, liver, kidneys and sweetbreads. Place the head, heart and liver in a kettle, cover with cold water, let them simmer for 2 hrs., and set aside to cool. When they are cold, remove all fat and bones and chop the meat rather fine. Parboil the sweetbreads, remove the tubes from the kidneys, and cook until tender, parboiling first, and add the breads to the hash, then add 1 grated onion, 2 tablespoons of chopped parsley, and salt and pepper to taste. Heat the mixture over a moderate part of the fire, being careful not to stir too much. When ready to serve, add 1 gill of good cream

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