Haggis

The Recipe

Haggis

  • pluck of 1 sheep (liver, lights [lungs], heart, large stomach bag)
  • 1/2 lb. fresh suet
  • 1 cup fine oatmeal
  • 2-3 onions
  • 1 c. stock or gravy
  • salt, pepper, cayenne
Clean the paunch or stomach bag thoroughly; wash first in cold water, then plunge into boiling water and scrape; leave to soak overnight in cold, salted water. Next morning, set aside with rough isde turned out.

Wash the small bag [my guess is the other, smaller stomach] and the pluck, put them on to boil in.cold water to cover, letting the windpipe hang out over the pot to let any impuitites pass out freely. Boil for an hour and a half, then remove and cut away the pipes and any superfluities of gristle.

Mince the heart and lights, grate 1/2 the liver (the rest is not required). Mince the onions and suet. Toast the oatmeal very slowly before the fire or in a warm oven. Mix all ingredients together and seaon with salt, plenty of black pepper, and a pinch of cayenne. Pour over this sufficient of the 'pluck bree' [bree - pottage or soup, presumably left over "juice" from the pluck] to make the mixture sappy.

Fill the bag rather more than 1/2 full - say 5/8. (It needs plenty of room to swell.) Press out the air and sew the bag up securely. Put it inot a pot of fast-boiling water, and prick it with a large needle when it first swells, to prevent bursting. Boil slowly but steadily for 3 hours without the lid, adding more water as required. Serve very hot without any garnish.