Haggis

The "Queen" cookery books. No.6. Swee... · S. Beaty-Pownall · 1902
Source
The "Queen" cookery books. No.6. Sweets "part 1"
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (11)
for alternative preparation
Instructions (11)
  1. Get your butcher to supply you with a sheep's pluck, and the large and one of the small stomach bags of the animal.
  2. Wash these latter well in cold water, and then in boiling water, scraping them well, but being careful not to break them.
  3. After this leave them in cold salted water till the next day.
  4. Well wash the pluck, then put it into a saucepan full of boiling water, leaving the windpipe to hang out over the side that the blood, etc., may escape, and let it boil for one and a half hours.
  5. Then lift it out and let it get cold.
  6. Now cut away the windpipe with any fat or gristle adhering to it.
  7. Grate about a quarter of the liver, and mince another quarter with the heart, lights, and about half a pound of good beef or veal suet (the rest of the liver will not be wanted).
  8. Now mix this minced meat with three or four par-boiled and finely minced onions, two teacupfuls of oatmeal, previously well dried in the oven or toasted in front of the fire, black pepper, and salt to taste, and half a pint of the liquor in which the pluck was cooked.
  9. Fill the bags about half full with this mixture (if overfilled they will burst), and now them up.
  10. Put them into a large pan full of boiling water and boil them for three hours, pricking the skins now and again to prevent their bursting.
  11. Then serve on a hot dish without any garnish or gravy.
Original Text · last edited 4 days ago
Haggis.—This is a dish seldom seen south of the Tweed, and, indeed, there are people who say that it is dying out up in the north, but this may be set down as a libel. Anyway, experto crede, 'tis an extremely toothsome dish if the cook will only take the trouble to make it properly. Get your butcher to supply you with a sheep's pluck, and the large and one of the small stomach bags of the animal, wash these latter well in cold water, and then in boiling water, scraping them well, but being careful not to break them. After this leave them in cold salted water till the next day. Well wash the pluck, then put it into a saucepan full of boiling water, leaving the windpipe to hang out over the side that the blood, etc., may escape, and let it boil for one and a half hours; then lift it out and let it get cold. Now cut away the windpipe with any fat or gristle adhering to it; grate about a quarter of the liver, and mince another quarter with the heart, lights, and about half a pound of good beef or veal suet (the rest of the liver will not be wanted); now mix this minced meat with three or four par- boiled and finely minced onions, two teacupfuls of oatmeal, previously well dried in the oven or toasted in front of the fire, black pepper, and salt to taste, and half a pint of the liquor in which the pluck was cooked. Fill the bags about half full with this mixture (if overfilled they will burst), and now them up; put them into a large pan full of boiling water and boil them for three hours, pricking the skins now and again to prevent their bursting; then serve on a hot dish without any garnish or gravy. They will be found sufficiently rich. This dish, said to derive its name from the French hachis (mince), was originally made with the pluck of a deer, which is described as being particularly good; at all events, haggis made with a lamb's fry and pluck, or with that of a young calf is extremely delicate. In the latter case the mixture is made with a good d'uxelles mince, some rich veal gravy, the yolks of two eggs being also added.
Notes
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