Steamed Haggis

Ingredients

• i4 lbs. of liver
• J lb. of minced suet
• 2 teacupsful of oatmeal
• One small onion minced
• - Salt
• - pepper

Method

1. 1

   Wash the liver thoroughly and boil for 1.5 hours.

2. 2

   Let it cool, then grate it.

3. 3

   Mix the liver, oatmeal, suet, onion, and seasoning with 1 cupful of the reserved liquid.

4. 4

   Put in a basin, cover with greased paper, and steam for 3 hours.

Nutrition per serving

As published

This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 19. The excerpt below is the record exactly as published.

l pepper. I dessertspoonful salt. I pint of water. Put the beef into a stewpan with the onions sliced, and the ginger, pepper, salt, and water. Let it stew gently for 2 hours. Add the French beans (cut them first) and stew for I hour longer. Skim off all the fat, and add the following mixture : — 2 tablespoonfuls brown sugar ; 2 tablespoonfuls flour, mixed very smooth, with J a pint brown vinegar, and boil for 10 minutes. Serve very hot. . Flor.a, Simmonds, 1 13 Gilmore Place. STEAMED STEAK. I lb. lean shoulder steak. i teaspoonful of salt. I lablespoonful of flour. i teaspoonful of pepper. A pinch of mace. Have the steak cut in neat pieces, dust them with the flour and seasonings, roll round the finger lightly, then place in a jar without any water and steam for 3 hours. E. P. W.VTSON, Motherwell. 47 STEAMED HAGGIS. i4 lbs. of liver. J lb. of minced suet. 2 teacupsful of oatmeal. One small onion minced. - Salt

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