Scotch Haggis

Name: Scotch Haggis
Ingredients: Boil the heart of a deer; a piece of the liver; a teacupful of coarse oatmeal; half a pound of deer’s suet; one tablespoonful of black pepper; one tablespoonful of salt; three finely chopped onions

From The Dudley book of cookery and household recipes, 1909

Serve in the basin.

Presented as published in 1909. 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 The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 38. The excerpt below is the record exactly as published.

SCOTCH HAGGIS Boil the heart of a deer and a piece of the liver. When cold, mince it very fine. Grate also a teacupful of the liver and add to this a teacupful of coarse oatmeal and half a pound of deer’s suet finely chopped, one tablespoonful of black pepper, one tablespoonful of salt, and three finely chopped onions

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