Sheep's Haggis

Ingredients

• 1 sheep’s pluck
• 1 lb. beef suet
• 2 teacupfuls oatmeal
• 4 onions
• Pepper
• salt

Method

1. 1

   Procure the large and one of the small stomach bags of a sheep with the pluck.

2. 2

   Wash the bags well in cold water; then plunge them into boiling water, and scrape them.

3. 3

   Let them lie all night in cold water with a little salt.

4. 4

   Wash the pluck; put it into a pan of boiling water, allowing it to boil for an hour and a half.

5. 5

   Lift it from the pan, let it cool, and prepare the filling by mincing the heart, lights, and suet, and mixing with the oatmeal, onions, pepper, salt, and some of the liquor from boiling the pluck.

6. 6

   Fill the bags, sew them up, and boil for three hours, pricking occasionally to prevent bursting.

Nutrition per serving

As published

This recipe was extracted from Chambers's cookery for young housewives (1894) by Annie M. Griggs, page 30. The excerpt below is the record exactly as published.

SHEEPS HAGGIS. pulpy, and stir until the soup is of a uniform thickness. An easy method is to pass all through a sieve or colander. Season with pepper and salt, and serve very hot. FISH SOUP. 1 quart fish stock (page 47). 1 table-spoonful rice flour. 1 pint new milk. 1 filleted haddock cut in small pieces. Cayenne 1 oz. butter. .1 table-spoonful finely- minced parsley. Juice from half a lemon. Salt, pepper. Put the stock into a saucepan, and let it get quite hot; throw in the pieces of fish, and boil for three minutes, remov- ing any scum that may rise. Break the rice-flour with the milk ; add this with the butter to the stock, and stir until boiling; add Cayenne pepper and salt to taste, and just at the last, the lemon-juice and parsley. Serve at once. If a richer soup is wished, heat well together a gill of cream and the yolks of two eggs ; put them into the soup tureen, and pour on to them the boiling soup, stirring the whole time. Serve at once. SCOTCH DISIIES. The Scotch have a number of dishes which are peculiarly their own, for the preparation of which they have obtained some degree of celebrity. We give recipes for some of these below. Perhaps the most distinctively Scotch are sheep’s head and broth, and the Haggis, of which there are two varieties — sheep and lamb. SHEEP’S HAGGIS. 1 sheep’s pluck. 1 lb. beef suet. 2 teacupfuls oatmeal. Stomach bags. 4 onions

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