Haggis, English

Ingredients

• the heart of the sheep
• the tongue of the sheep
• the kidneys of the sheep
• half their weight in fat bacon
• the crumb of a penny roll
• two pounded anchovies
• a tea-spoonful of minced lemon-rind
• a little pepper
• a little salt
• two beaten eggs
• a glass of wine

Method

1. 1

   Weigh the heart, tongue, kidneys, and liver, and add half their weight in fat bacon.

2. 2

   Mince all finely, add the roll, anchovies, lemon-rind, pepper, and salt.

3. 3

   Mix thoroughly, moisten with beaten eggs and wine.

4. 4

   Place in a well-buttered mould, plunge into boiling water, and boil for 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, English. — Take the heart, tongue, kidneys, and jjart of the liver of the sheeji ; and if this is not likely to be enough, add the meat from a sheep's head. Weigh these ingredients, and take half their weight in fat baeon. Mince all very finely, and add the cinimb of a penny roll, grated, two pounded anchovies, a tea-spoonful of minced lemon-rind, and a little pepper and salt. Mix thorouglily, and moisten with two beaten eggs and a glass of wine

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