Scotch Haggis

Ingredients

• Sheep’s pluck
• Sheep’s bag
• ^ lb. suet
• 2 small leacupfuls of oatmeal
• 1 large onion
• 3 teaspoon fu Is .salt
• 2 teaspoonfuls Jamaica pepper
• I teaspoonful black pepper

Method

1. 1

   Wash the pluck thoroughly and boil for 1 hour, letting the windpipe hang over the edge of the pot.

2. 2

   When cold, cut off the windpipe, grate liver, and mince the heart, lights, suet and onion very small.

3. 3

   Add the oatmeal, which has been toasted to a golden brown, pepper and salt, and the liquor in which the pluck was boiled.

4. 4

   Mix well, and fill the bag rather more than half with the mixture, and sew it up.

5. 5

   Place in a large pot of boiling water, and boil for 3 hours, keeping plenty of water in the pot to cover it well.

6. 6

   Prick the haggis occasionally to prevent it bursting.

As published

This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 18. The excerpt below is the record exactly as published.

SCOTCH HAGGIS. Sheep’s pluck. Sheep’s bag. ^ lb. suet. 2 small leacupfuls of oat- meal. 1 large onion. 3 teaspoon fu Is .salt. 2 teaspoonfuls Jamaica pepper. I teaspoonful black pepper

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