OK

Ingredients

• I lb. mineed suet
• 10 tablespoonfuls oatmeal
• pepper and salt

Method

1. 1

   Fill a few of the small bags of the sheep (well-cleaned) not too full.

2. 2

   Sew up with needle and thread, prick over to prevent bursting, and boil in potato soup.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

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.

Pepper and Salt, 2 Eggs, 1 oz. Dripping, 2 cupfuls boiling Water. Chop and fiy the onion ; while it is frying, grate the bread and l)ut it and the mince into a basin. Add the onion ; ]>epper and salt to taste. Beat the eggs, and add to the other ingredients (keeping back about a tablespoonful to brush the outside of the roll). Mix all well together ; flour the liands, and mould into a loaf or roll. Brush over’ witli the remainder of tlie eggs. Have some dripping pretty hot. put in the roll, and brown all over. Then pour off the superfluous fat : add the boiling water, and steiv for 2 hours. A little lemon juice or a teaspoonful of Yoik.sliire relish added to the roll is an iinpiove- ment. Galantine. 1 lb. Beef minced, 1 lb. Ham minced, 2 Eggs, i lb. Bread Crumbs, grated, rind of Lemon and juice. Salt, Pepper, Nutmeg grated. Put firmly into a. plain mould, cover with cloth, and steam for 3 houi-s. Turn out when cold. A nice supper dish, and also makes nice sandwiches. Gateau of Meat. 1 lb. cold Meat of any kind, 4 lb. Suet, i lb. Bread Crumbs, ^ tablespoonful Onion. 1 tablespoonful Parsley, i teaspoonful Pepper, -J- teaspoonful drie.r Herbs, a very little Nutmeg and Salt. ' Mix all together, and steam in pan of boiling water 2 hours. German Sausag'e. 1 lb. Minced Steak, 4 lb. Pork Sausages, 1 teacupful grated Bread, 1 tea- siMonful Salt, J teaspoonftil Pepper, and 1 Egg. Skin the sausages, and put into a bowl with the mince, bread czimnbs, salt, and pepper, B-evat well the egg, and add to the mixture, 4S TRIED EAYOU RITES COOKERY BOOK. previously dipping the hand in cold water to prevent it sticking. Turn out on a well-floured board, and roll into a goo<l thick sausage, leaving a little thinner in the middle than at the ends. Put a good teaspoonful dripping into a pan, and allow to get quite hot; then put in sausage, and turn over till brown all round. Put on the lid of the pan, and cook very slowly for 1 hour. Hagrsris (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. Stir all together into a consistenc3>". Then take the large bag, which has been thoroughly cleaned, and put the mince into it. Fill it only a little more than half full, in order to leave room for the meal and meat to expand. If crammed too full, it will bui’.st in boiling. Sew up the bag with a needle and thread. The haggis is now complete. Put it in a pet with boiling water, and prick it occasionally with a large needle, as it swells, to allow the air to escape. If the bag appears thin, tie a cloth outside the skin. There shoidd be a. plate beneath it, to prevent it sticking to the bottom of the pot. Boil it for 3 hours. Serve in a napkin on a dish, without garnish or gravy, it being sufficiently rich in itself. Hagrgis (Scotch, Simpler). Take 2 or 3 handfuls oatmeal; brown in oven; add to this J lb. suet minced fine, and any cold meat minced ; but it is often made without the latter. Season with a little minced parsley, onion, salt, and pepper. Mix with a breakfastcupful of water, then put in a dish or pan with a close lid ; boil 3 hours. OK, I lb. mineed suet, 10 tablespoonfuls oatmeal

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