Side Pannel
Haggis
Ingredients List
- Sheep's pluck (heart,liver
- And lights)
- 2 Teacupfuls toasted oatmeal
- 1 ts Salt
- 8 oz Shredded suet
- Stomach bag of sheep
- 2 Onions
- 1/2 ts Black pepper
Directions
Clean the bag thoroughly,washing well in cold water,then in warm and
scraping till fresh.Then soak it overnight in cold water to which a little
salt has been added.Well wash the pluck,and put on to boil with sufficient
cold water to cover.See that the windpipe hangs over the side of the pot,
so that any impurities may escape.Boil 1 1/2 to 2 hours,remove from water
and allow to cool.Retain a pint of the liquid for use afterwards.Now cut
away the windpipe, and any superfluous gristle.Chop the heart and lights
and grate half the liver (the rest is not required for the haggis.Mix with
the shredded suet and the onions (which have been par-boiled and finely
chopped ) then the oatmeal toasted to a pale brown in the oven or in front
of the fire.Add the pepper and salt mix thoroughly, then stir in the pint
of pluck liquid.Now fill into the bag which should be only slightly more
than half full in order to allow room for swelling.Sew up the hole securely
with needle and thread and place in a pan of boiling water big enough to
take the haggis comfortably. If liked a glass of milk can be added to the
water in which it is boiled. To prevent the bag from bursting,prick it
occasionally all over as it boils. Continue to boil steadily without a lid
for three hours.If the haggis is not to be used right away remove from pan
and place on a flat dish.Later reheat by boiling it steadily for at least
half an hour.Serve on a folded napkin placed on a hot dish and before
serving make a three cornered gash in the top so that the serving spoon can
be inserted easily.Serve with potatoes (cooked in their jackets or
mashed),mashed turnip and brussels sprouts.If sheep's bag is not
available,pack mixture into a basin ,cover with greaseproof paper and a
scalded cloth and steam steadily for four to five hours.
typed by g.major 06\03\95 From Aunt B's Scottish Cookbook
scraping till fresh.Then soak it overnight in cold water to which a little
salt has been added.Well wash the pluck,and put on to boil with sufficient
cold water to cover.See that the windpipe hangs over the side of the pot,
so that any impurities may escape.Boil 1 1/2 to 2 hours,remove from water
and allow to cool.Retain a pint of the liquid for use afterwards.Now cut
away the windpipe, and any superfluous gristle.Chop the heart and lights
and grate half the liver (the rest is not required for the haggis.Mix with
the shredded suet and the onions (which have been par-boiled and finely
chopped ) then the oatmeal toasted to a pale brown in the oven or in front
of the fire.Add the pepper and salt mix thoroughly, then stir in the pint
of pluck liquid.Now fill into the bag which should be only slightly more
than half full in order to allow room for swelling.Sew up the hole securely
with needle and thread and place in a pan of boiling water big enough to
take the haggis comfortably. If liked a glass of milk can be added to the
water in which it is boiled. To prevent the bag from bursting,prick it
occasionally all over as it boils. Continue to boil steadily without a lid
for three hours.If the haggis is not to be used right away remove from pan
and place on a flat dish.Later reheat by boiling it steadily for at least
half an hour.Serve on a folded napkin placed on a hot dish and before
serving make a three cornered gash in the top so that the serving spoon can
be inserted easily.Serve with potatoes (cooked in their jackets or
mashed),mashed turnip and brussels sprouts.If sheep's bag is not
available,pack mixture into a basin ,cover with greaseproof paper and a
scalded cloth and steam steadily for four to five hours.
typed by g.major 06\03\95 From Aunt B's Scottish Cookbook
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