Haggis. (Lady Login.)

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (8)

For the haggis mixture

2 lbs. of dry oatmeal ↝ Oatmeal, NFS [Oatmeal]
1 lb mutton suet ↝ Beef, variety meats and by-products, suet, raw [Beef Products]
1 lb sheep's liver, boiled and grated
the sheep's heart and lights boiled and minced very fine ↝ Turkey, whole, light meat, raw [Poultry Products]
pepper and salt ↝ Spices, pepper, black [Spices and Herbs]
1/2 pt. of the liquor the heart was boiled in

For preparing the bag

a sheep's or lamb's bag
salt and water ↝ Salt, table, iodized [Spices and Herbs]

Instructions (8)

Have a sheep's or lamb's bag thoroughly well cleaned.
Let it lie in salt and water for a few hours.
Mix all well together.
Put the mixture into the bag.
Sew up the bag.
Have ready a pot full of boiling water.
Put the haggis in, and prick it for 5 minutes with a large needle.
Let it boil for 6 hours.

Original Text

Haggis. (Lady Login.)
Have a sheep's or lamb's bag thoroughly well cleaned. Let it lie in salt and water for a few hours; have 2 lbs. of dry oatmeal, 1 lb. mutton suet, 1 lb. sheep's liver, boiled and grated, and the sheep's heart and lights boiled and minced very fine. Season with pepper and salt. Mix all well together; put the mixture into the bag with ½ pt. of the liquor the heart was boiled in, then sew up the bag; have ready a pot full of boiling water, put the haggis in, and prick it for 5 minutes with a large needle.
Let it boil for 6 hours.

Notes

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