To make a Haggess

The Art of Cookery Made Easy and Refined · Mollard, John · 1802
Source
The Art of Cookery Made Easy and Refined
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (14)
Instructions (4)
  1. Take the heart and lights of a sheep, and blanch and chop them.
  2. Then add a pound of beef suet chopped very fine, crumb of french roll soaked in cream, a little beaten cinnamon, mace, cloves, and nutmeg, half a pint of sweet wine, a pound of raisins stoned and chopped, a sufficient quantity of flour to make it of a proper consistence, a little salt, the yolks of three eggs, and some sheep chitterlings well cleaned and cut into slips.
  3. Mix all together, and have ready a sheep's bag nicely cleaned, in which put the mixture.
  4. Then tie it tight and boil it three hours.
Original Text
To make a Haggess. Take the heart and lights of a sheep, and blanch and chop them; then add a pound of beef suet chopped very fine, crumb of french roll soaked in cream, a little beaten cinnamon, mace, cloves,[257] and nutmeg, half a pint of sweet wine, a pound of raisins stoned and chopped, a sufficient quantity of flour to make it of a proper consistence, a little salt, the yolks of three eggs, and some sheep chitterlings well cleaned and cut into slips. Mix all together, and have ready a sheep's bag nicely cleaned, in which put the mixture; then tie it tight and boil it three hours.
Notes
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