Haggis, Scotch

Ingredients

• the stomach of a sheep
• a sheep's pluck
• half a pint of oatmeal
• a pound of finely-shred suet
• two chopped onions
• two tea-spoonfuls of salt
• one of pepper
• half a nutmeg, grated
• a grain of cayenne
• half a pint of good gravy
• the juice of a small lemon

Method

1. 1

   Wash the sheep's stomach and soak in salt water.

2. 2

   Clean the pluck, boil the liver and lights, then mince.

3. 3

   Add grated liver, suet, onions, oatmeal, salt, pepper, nutmeg, cayenne, gravy, and lemon juice.

4. 4

   Fill the stomach, sew securely, and boil for three hours.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 673. The excerpt below is the record exactly as published.

Haggis, Scotch. — Take the stomach of a sheep, wash it well, and let it soak for several hours in cold salt and water, then turn it inside out, put it into boiling water to scald, scrape it quickly with a knife, and let it remain in water until wanted. Clean a sheep's pluck thoroughly. Pierce the heart and the liver in several places, to let the blood run out, and boil the liver and lights for an hour and a haK. When they have boiled a quarter of an hour, put them into fresh water, and, during the last half hour, let the rest of the pluck bo boiled •with them. Trim away the skins, and any dis- coloured parts there may be, grate half of the liver, and mince all the rest very finely ; add a pound of finely-shred suet, two chopped onions, half a pint of oatmeal, or, if preferred, half a pound of oat-cakes, toasted and crumbled, two tea-spoonfuls of salt, and one of pepper, half a nutmeg, grated, and a grain of cayenne. Moisten with half a pint of good gravy and the juice of a small lemon

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