Haggis, Lamb's

Ingredients

• a lamb's paunch
• a pound of finely-shred beef suet
• a pound of oatmeal
• six or eight young onions
• a tea-spoonful of salt
• half a tea-spoonful of pepper
• a quarter of a nutmeg, grated
• two eggs, well beaten
• half a pint of milk

Method

1. 1

   Clean and dry the lamb's paunch.

2. 2

   Boil the pluck until cooked, mince finely, and mix with suet, oatmeal, onions, salt, pepper, nutmeg, and beaten eggs.

3. 3

   Fill the paunch without overfilling, tie securely, and boil gently for three 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, Lamb's. — Take a lamb's paunch, thoroughly cleansed and white, and see that it is quite whole, sew up any thin places there may be in it, and press it in a soft cloth, to dry it thoroughly. Boil the pluck in water till it is sufficiently cooked, then mince it finely, and mis with it a pound of finely-shred beef suet, a pound of oatmeal, six or eight yoimg onions, chopped small, a tea-spoonful of salt, half a tea-spoonful of pepper, a quarter of a nut- meg, grated, two eggs, well beaten, and half a pint of nulk

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