Haggis (Genuine Scotch)
From Tried favourites cookery book, 1909
Serves 8
Serve in a napkin on a dish, without garnish or gravy.
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 52. The excerpt below is the record exactly as published.
grsris (Genuine Scotch). Procure the large stomach bag of a sheep, also one of tire smaller bags called “King’s Hood,” together with the pluck, which is the lights, liver, and heart. The bags must be well w’ashed, first in cold water, then plunged in boiling water, and scraped. Great care must be taken of the large bag; let it lie and soak in cold water, with a little salt, all night. Wash also the pluck. You will now boil the small bag along with the pluck ; in boiling, leave the windpipe at- tached, and let the end of it hang over the edge of the pot, so that impurities may pass freely out. Boil for hours, and take the w'hole from the pot. Yflien cold, cut away the windpipe and any bits of skin or gristle that seem improper. Grate the quarter of the liver (not using the remainder for the haggis), and mince the heart, lights, and small bag very small, along with ^ lb. of beef suet. Mix all this mince with '2 small teacupfuls of oatmeal, previously dried before the fire, black and Jamaica pepper, and salt ; also add ^ pint of the liquor in which the pluck was boiled, or beef gravy.
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Cook this with the app: pantry check, scaling, and the assistant.