Scotch Haggass

The Art Of Cookery · Hannah Glasse · 1747

Source: The Art Of Cookery
Time: Cook: 90 min Total: 90 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (12)

the lights, heart, and chitterlings of a calf ↝ Chitterlings [Liver and organ meats]
a pound of suet ↝ Beef, variety meats and by-products, suet, raw [Beef Products]
pepper and salt to your palate ↝ Spices, pepper, black [Spices and Herbs]
pepper and salt to your palate ↝ Salt, table, iodized [Spices and Herbs]
a pound of flour, or oatmeal ↝ Flour, 00 [Cereal Grains and Pasta]
a pound of flour, or oatmeal ↝ Oatmeal, NFS [Oatmeal]
a calf's bag
a pint of good thick cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
a little beaten mace, clove or nutmeg ↝ Spices, mace, ground [Spices and Herbs]
a little beaten mace, clove or nutmeg ↝ Garlic, raw [Vegetables and Vegetable Products]
a little beaten mace, clove or nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
all spice

Instructions (9)

Chop the lights, heart, and chitterlings of a calf very fine.
Chop a pound of suet fine.
Season with pepper and salt to your palate.
Mix in a pound of flour, or oatmeal.
Roll it up.
Put it into a calf's bag.
Boil it for an hour and a half.
Some add a pint of good thick cream.
Put in a little beaten mace, clove or nutmeg; or all spice is very good in it.

Original Text

To make a Scotch Haggass.
Chop the lights, heart, and chitterlings of a calf very fine, then chop a pound of suet fine; season with pepper and salt to your palate; mix in a pound of flour, or oatmeal, roll it up, and put it into a calf's bag, and boil it; an hour and half will do it. Some add a pint of good thick cream; and put in a little beaten mace, clove or nutmeg; or all spice is very good in it.

Notes

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