Scotch Haggis

Ingredients

• a sheep's heart
• two pounds of liver
• one pound of suet
• two good-sized onions
• a large teacupful of oatmeal
• a little pepper
• a little salt

Method

1. 1

   Boil the sheep's heart and liver till tender; mince finely with suet and onions.

2. 2

   Add oatmeal, pepper, and salt, mixing with the liver's liquor to a thin batter.

3. 3

   Prepare the sheep's stomach, fill it without overfilling, sew it up, and boil in water for two hours, pricking it to prevent bursting.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 104. The excerpt below is the record exactly as published.

Scotch Haggis. — Boil a sheep's heart and two pounds of liver till quite tender ; when cool, mince it very fine with one pound of suet and two good-sized onions, add a large teacup- ful of oatmeal and a little pepper and salt. Mix all together with the liquor the liver was boiled in to the thickness of thin batter. Have the sheep's stomach ready cleaned and pour the mixture in, but do not fill it, sew closely up, then drop it into a pot of boiling water, boil it slowly for two hours. Prick it constantly with a skewer for the first hour it boils to prevent its bursting. The sheep's stomach should be soaked for from twelve to sixteen hours in salt and water to cleanse it, and then scraped clean and allowed to soak for twenty-four hours, the water being constantly changed. Spatchcock. — Cut a chicken in half and season the inside of the bird with pepper and salt, finely chopped shallots, a bouquet garni, then brush the bird over with oiled butter, then grill it in front of a fire for a quarter of an hour, basting it well the whole time. When it is taken from the fire it should be well sprinkled with browned crumbs ; return it to cook before the fire for ten minutes more, and serve the following sauce with it : — Chop up finely a shallot and put it into a stewpan with two bay leaves, a sprig of thyme, a little pepper, and four tablespoonfuls of French vinegar ; boil all together till the vinegar is reduced to half the quantity, then mix with it three-quarters of a pint of brown sauce and a teaspoonful of Liebig's extract of meat and boil together for ten minutes, pass through a tammy and add a couple of large gherkins, a dessertspoonful of capers, and half a teaspoonful of finely chopped parsley. Make the sauqe thoroughly hot and use, 150 THE housewife's REFEKEE Squab Pie, — No. 1. Take the remains of any cold meat (pigs' feet or bits of pork), four large apples, two Spanish onions, a teaspoonful of pepper, and a dessertspoonful of salt. Put all together in a large pudding dish, add half a pint of water to make gravy and cover over with a suet crust. No. 2. Cut up equal quantities of apples, onions, and potatoes ; add some good-sized pieces of mutton, and plenty of salt and pepper. Put all together in a deep pudding dish, cover with plain pastry, and bake thoroughly. No. 3. Take some meat, cooked or raw, and cut into small pieces ; cut half a dozen apples into thin slices ; one tablespoonful of dried currants, onions, salt, and pepper. Mix well, cover with paste, and bake. Supreme de Volaille LucuUus Chicken; (Corblet), — Pemove the fillets from two chickens and take away the skin. Cut each fillet in two, put on a wet board, and make them in the shape of a cutlet ; place them in a buttered stewpan, season with a little salt

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