Sheep’s Haggis

Ingredients

• the stomach-bag of a sheep
• the pluck — i.e., the heart, liver, and lights
• y2 lb. minced beef-suet
• 2 teacupfuls toasted oatmeal
• 4 onions (parboiled)
• 1 pint pot-liquor
• 1 teaspoonful salt
• Yi teaspoonful pepper

Method

1. 1

   Wash the bag well in cold water, put it into hot water, and scrape it; then let it lie in cold water all night with a little salt.

2. 2

   Wash the pluck well; put it into a pan, cover it with boiling water, add a teaspoonful of salt, and let it boil for two hours.

3. 3

   Cut away the windpipe, grate a quarter of the liver, mince the heart and lights, and mix with the oatmeal, pepper, salt, and a pint of the liquor.

4. 4

   Fill the bag little more than half full, sew it up, and boil for three hours.

As published

This recipe was extracted from The school cookery book (1881), page 40. The excerpt below is the record exactly as published.

Sheep’s Haggis. — Required: the stomach-bag of a sheep; the pluck — i.e., the heart, liver, and lights ; y2 lb. minced beef-suet; 2 teacupfuls toasted oatmeal; 4 onions (parboiled); 1 pint pot-liquor; 1 teaspoonful salt ; Yi teaspoonful pepper

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