Scotch Haggis

Ingredients

• Take the stomach-bag of the sheep
• 1 lb. of lean beef
• 1 lb. beef suet
• 2 onions
• 1 lb. Scotch oatmeal
• 1 teaspoonful of black pepper
• 3 or 4 pounded cloves
• 1 pint of good gravy

Method

1. 1

   Boil the liver for one hour and a half; the heart and sweetbread for one hour.

2. 2

   Grate half of the liver, and chop up the heart and sweetbread and the suet all very finely, also the beef and the onions (previously parboiled); add the seasoning and the oatmeal well dried, mix thoroughly, and moisten with the gravy.

3. 3

   Take the bag from the cold water, and dip it in hot water; scrape it and see that it is perfectly clean.

4. 4

   Only half fill it with the mixture, as the meat and meal will expand.

5. 5

   Sew up the opening securely.

6. 6

   Put it in boiling water and boil it for three hours.

7. 7

   Pierce it with a needle occasionally to allow the air to escape.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 23. The excerpt below is the record exactly as published.

Scotch Haggis. Take the stomach-bag of the sheep, thoroughly wash and clean it, and soak it in salt and water for twenty-four hours. The liver, the heart, the sweetbread, 1 lb. of lean beef, \ lb. beef suet, 2 onions, \ lb. Scotch oatmeal', 1 teaspoonful of black pepper, 3 or 4 pounded cloves, \ pint of good gravy.

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