Scotch Haggis

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Procure a lamb's paunch well cleansed, and perfectly white—any butcher will oblige yon with it. Next, parboil a lamb's pluck in water with salt and pepper, until done, and chop it fine. Place a dozen chopped onions with four ounces of butter in a stewpan, and fry these over a slow fire of a very light colour; to these add the chopped liver, lights, &c, one pound of oatmeal, one pound of chopped beef-suet, some chopped thyme and parsley, nutmeg, pepper and salt; stir altogether, and with this fill up the lamb's paunch, which must have been previously pressed in a cloth to absorb all watery moisture. Carefully fasten any holes that may exist in the paunch, by tying them up with string, and then tie up the Haggis in a cloth much in the same manner as you would a pudding, and boil it in a large stewpan with enough stock or water to cover it; the haggis will require about three hours very gentle boiling to cook it; when done, take it carefully out of the pot, and gently remove it from the napkin on to its dish, and serve it while it is hot, and in perfection.

No. 438