Scotch Haggis
From Handbook of practical cookery, 1886
Serves 8
Chopped onion may be added for flavor.
Presented as published in 1886. 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 Handbook of practical cookery (1886) by Matilda Lees Dods, page 157. The excerpt below is the record exactly as published.
SCOTCH HAGGIS. 243 Cream and sugar are used in English breakfast and black teas. Green teas are usually preferred clear, and sometimes with a small piece of fresh lemon rind, at the discretion of the drinker. Chocolate. — Four table-spoonfuls of grated chocolate to each person, one and one half gill of boiling milk, and one and one half gill of boiling water, to each portion of chocolate. Mix together the boiling milk and water, and let them boil up together. Place the grated chocolate into a bowl, and stir it to a smooth paste with a little cold milk or water. Pour the chocolate into the boiling milk and water, and let all boil together for two minutes, stirring it constantly meantime. NOTES. — If preferred, the sugar may be mixed with and boiled in the chocolate, and if this is done, half as much sugar should be used as there is chocolate. Cream whipped to'a froth is sometimes served with this bever- age, and powdered sugar should be used in it instead of the cut loaf. Cocoa is made by mixing it with the desired amount of sugar, this mixture being placed in the cup, and equal quantities of boiling milk and water poured over it. MISCELLANEOUS DISHES. Scotch Haggis. — One sheep's pluck, one stomach-bag, one half pound beef suet, two tea-cupfuls oatmeal, one tea- spoonful Jamaica pepper, one half tea-spoonful pepper, one half dessert-spoonful salt
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