Scotch Haggis. — Boil a sheep's heart and two pounds of
liver till quite tender ; when cool, mince it very fine with one
pound of suet and two good-sized onions, add a large teacup-
ful of oatmeal and a little pepper and salt. Mix all together
with the liquor the liver was boiled in to the thickness of
thin batter. Have the sheep's stomach ready cleaned and
pour the mixture in, but do not fill it, sew closely up, then
drop it into a pot of boiling water, boil it slowly for two
hours. Prick it constantly with a skewer for the first hour
it boils to prevent its bursting. The sheep's stomach should
be soaked for from twelve to sixteen hours in salt and water
to cleanse it, and then scraped clean and allowed to soak for
twenty-four hours, the water being constantly changed.
Spatchcock. — Cut a chicken in half and season the inside
of the bird with pepper and salt, finely chopped shallots, a
bouquet garni, then brush the bird over with oiled butter,
then grill it in front of a fire for a quarter of an hour,
basting it well the whole time. When it is taken from
the fire it should be well sprinkled with browned crumbs ;
return it to cook before the fire for ten minutes more, and
serve the following sauce with it : — Chop up finely a shallot
and put it into a stewpan with two bay leaves, a sprig of
thyme, a little pepper, and four tablespoonfuls of French
vinegar ; boil all together till the vinegar is reduced to half
the quantity, then mix with it three-quarters of a pint of
brown sauce and a teaspoonful of Liebig's extract of meat
and boil together for ten minutes, pass through a tammy
and add a couple of large gherkins, a dessertspoonful of
capers, and half a teaspoonful of finely chopped parsley.
Make the sauqe thoroughly hot and use,
150
THE housewife's REFEKEE
Squab Pie, — No. 1. Take the remains of any cold meat
(pigs' feet or bits of pork), four large apples, two Spanish
onions, a teaspoonful of pepper, and a dessertspoonful of
salt. Put all together in a large pudding dish, add half a pint
of water to make gravy and cover over with a suet crust.
No. 2. Cut up equal quantities of apples, onions, and
potatoes ; add some good-sized pieces of mutton, and plenty
of salt and pepper. Put all together in a deep pudding
dish, cover with plain pastry, and bake thoroughly.
No. 3. Take some meat, cooked or raw, and cut into
small pieces ; cut half a dozen apples into thin slices ; one
tablespoonful of dried currants, onions, salt, and pepper.
Mix well, cover with paste, and bake.
Supreme de Volaille LucuUus Chicken; (Corblet), —
Pemove the fillets from two chickens and take away the
skin. Cut each fillet in two, put on a wet board, and make
them in the shape of a cutlet ; place them in a buttered
stewpan, season with a little salt✪ Scotch Haggis and lay a buttered paper
over them. Cook them for ten minutes in a moderate oven,
mask them with a good supreme sauce, dish on a border of
force-meat, decorated with truffles and very red tongue.
Place a little round of truffle between each fillet, and serve
with truffles in the centre and sauce supreme round.
Page 104 · 3 recipe records on this page
Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Scotch Haggis. — Boil a sheep's heart and two pounds of liver till quite tender ; when cool, mince it very fine with one pound of suet and two good-sized onions, add a large teacupful of oatmeal and a little pepper and salt. Mix all together with the liquor the liver was boiled in to the thickness of thin batter. Have the sheep's stomach ready cleaned and pour the mixture in, but do not fill it, sew closely up, then drop it into a pot of boiling water, boil it slowly for two hours. Prick it constantly with a skewer for the first hour it boils to prevent its bursting. The sheep's stomach should be soaked for from twelve to sixteen hours in salt and water to cleanse it, and then scraped clean and allowed to soak for twenty-four hours, the water being constantly changed.
Spatchcock. — Cut a chicken in half and season the inside of the bird with pepper and salt, finely chopped shallots, a bouquet garni, then brush the bird over with oiled butter, then grill it in front of a fire for a quarter of an hour, basting it well the whole time. When it is taken from the fire it should be well sprinkled with browned crumbs ; return it to cook before the fire for ten minutes more, and serve the following sauce with it : — Chop up finely a shallot and put it into a stewpan with two bay leaves, a sprig of thyme, a little pepper, and four tablespoonfuls of French vinegar ; boil all together till the vinegar is reduced to half the quantity, then mix with it three-quarters of a pint of brown sauce and a teaspoonful of Liebig's extract of meat and boil together for ten minutes, pass through a tammy and add a couple of large gherkins, a dessertspoonful of capers, and half a teaspoonful of finely chopped parsley. Make the sauce thoroughly hot and use,
THE housewife's REFEREE
Squab Pie, — No. 1. Take the remains of any cold meat (pigs' feet or bits of pork), four large apples, two Spanish onions, a teaspoonful of pepper, and a dessertspoonful of salt. Put all together in a large pudding dish, add half a pint of water to make gravy and cover over with a suet crust.
No. 2. Cut up equal quantities of apples, onions, and potatoes ; add some good-sized pieces of mutton, and plenty of salt and pepper. Put all together in a deep pudding dish, cover with plain pastry, and bake thoroughly.
No. 3. Take some meat, cooked or raw, and cut into small pieces ; cut half a dozen apples into thin slices ; one tablespoonful of dried currants, onions, salt, and pepper. Mix well, cover with paste, and bake.
Supreme de Volaille LucuUus Chicken; (Corblet), — Remove the fillets from two chickens and take away the skin. Cut each fillet in two, put on a wet board, and make them in the shape of a cutlet ; place them in a buttered stewpan, season with a little salt and lay a buttered paper over them. Cook them for ten minutes in a moderate oven, mask them with a good supreme sauce, dish on a border of force-meat, decorated with truffles and very red tongue. Place a little round of truffle between each fillet, and serve with truffles in the centre and sauce supreme round.
Records on this page
Scotch HaggisSpatchcockSquab Pie