Scotch Haggis
From Harper's cook book encyclopædia, 1902
Serves 8
Less objectionable than the stomach of a sheep.
Presented as published in 1902. 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 Harper's cook book encyclopædia (1902), page 261. The excerpt below is the record exactly as published.
Scotch Haggis MUTTON Sheeps’ Tongues a teaspoonful of this sauce in the hol- low of each kidney, and send the rest to table in a tureen. Time, six min- utes to broil the kidney, about three- quarters of an hour to prepare the sauce. Scotch Haggis is made of the lights, liver, and heart of a sheep, which is all called a pluck. They come at- tached to the windpipe. Put all on to boil, say for an hour and a half. It is well to let the end of the windpipe hang over the edge of the pot, so that any impurities may pass out. When done, remove from the fire and allow the pluck to cool. Then cut away the windpipe, bits of skin or gristle, and all but about a quarter of the liver. Then add lb. of beef suet, and chop the whole very fine. Now add two small cupfuls of oatmeal which has been previously dried in the oven, pep- per, salt, and about half a pint of the liquor in which the pluck was boiled
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