(1) This is the famous Meg Dod’s receipt : Clean a sheep’s
paunch or stomach, washing it well in several waters. Soak
it in salted water and let it remain for several hours, turn
it inside out, and scald in a basin of boiling water. Scrape
it well— taking care not to cut it or make any thin places
in it, as they would burst in cooking— and put it in cold
water until wanted for use. Clean a sheep’s pluck, and let
the blood out of the liver and heart by pricking them all
over. Put the liver and lights into a saucepan of water, and
boil for fifteen minutes ; change the water, boil for forty-
five minutes longer, add the rest of the pluck, and boil for
another thirty minutes, making an-honr-and-a-half in all.
Remove any part of the skin that is discoloured, take out
the liver, cut it in halves, grate one half of it, and mince the
other half with the remainder of the pluck. Mince lib. of
beef-suet and two onions, and mix them in with 1 breakfast-
cupful of well-dried oatmeal, 1 table-spoonful of salt, half
that quantity of pepper, a little grated nutmeg and cayenne,
a little lemon-juice, and 1 breakfast-cupful of gravy✪ Haggis. When
they are well incorporated, put the mixture in the paunch,
sew it up, leaving room for swelling in cooking, plunge it
into a saucepan of boiling water, boil up, place it at the
side of the fire, and simmer gently for three hours, pricking
it a little when first cooking to let out the air and prevent
it bursting. Immediately it is taken out of the saucepan it
Fig. 913. Haggis.
must be placed on a dish (see Fig. 913) and served.
Sufficient gravy will be found inside as soon as it is cut
without the addition of any more served with it. A little
beef may also be used in the mixture, but it is not an
improvement. If a lamb’s paunch is used, as it sometimes
is, great care must be taken to see that all the thin
places are sewn up. A calf’s paunch may be used if desired,
but the sheep’s is the best.
(2) If possible procure the stomach of a sheep, wash the
bags in several waters, rubbing well with salt to purify them,
then scald them in boiling water. Scrape the bags very
carefully with a knife so as not to cut any part of the
membrane. Prepare a strong brine, and soak the bags in it
for twelve hours. Wash the lights, liver, and heart thoroughly,
and hang them up to dry for twelve hours. Put the lights,
heart, and liver into a saucepan with plenty of water, and
boil gently. Take the small bag with the windpipe attached,
wash it free of the brine, put it into a saucepan by
itself, leaving the pipe hanging outside the pan, pour in
For details respecting Culinary Processes, Utensils, Sauces, <bc., referred to, see under their special heads.
THE ENCYCLOPEDIA OF PRACTICAL COOKERY.
735
Haggis — continued.
Page 34 · 1 recipe record on this page
Presented as published in 1892. 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
(1) This is the famous Meg Dod’s receipt : Clean a sheep’s paunch or stomach, washing it well in several waters. Soak it in salted water and let it remain for several hours, turn it inside out, and scald in a basin of boiling water. Scrape it well— taking care not to cut it or make any thin places in it, as they would burst in cooking— and put it in cold water until wanted for use. Clean a sheep’s pluck, and let the blood out of the liver and heart by pricking them all over. Put the liver and lights into a saucepan of water, and boil for fifteen minutes ; change the water, boil for fortyfive minutes longer, add the rest of the pluck, and boil for another thirty minutes, making an-honr-and-a-half in all. Remove any part of the skin that is discoloured, take out the liver, cut it in halves, grate one half of it, and mince the other half with the remainder of the pluck. Mince lib. of beef-suet and two onions, and mix them in with 1 breakfastcupful of well-dried oatmeal, 1 table-spoonful of salt, half that quantity of pepper, a little grated nutmeg and cayenne, a little lemon-juice, and 1 breakfast-cupful of gravy. When they are well incorporated, put the mixture in the paunch, sew it up, leaving room for swelling in cooking, plunge it into a saucepan of boiling water, boil up, place it at the side of the fire, and simmer gently for three hours, pricking it a little when first cooking to let out the air and prevent it bursting. Immediately it is taken out of the saucepan it
Fig. 913. Haggis.
must be placed on a dish (see Fig. 913) and served. Sufficient gravy will be found inside as soon as it is cut without the addition of any more served with it. A little beef may also be used in the mixture, but it is not an improvement. If a lamb’s paunch is used, as it sometimes is, great care must be taken to see that all the thin places are sewn up. A calf’s paunch may be used if desired, but the sheep’s is the best.
(2) If possible procure the stomach of a sheep, wash the bags in several waters, rubbing well with salt to purify them, then scald them in boiling water. Scrape the bags very carefully with a knife so as not to cut any part of the membrane. Prepare a strong brine, and soak the bags in it for twelve hours. Wash the lights, liver, and heart thoroughly, and hang them up to dry for twelve hours. Put the lights, heart, and liver into a saucepan with plenty of water, and boil gently. Take the small bag with the windpipe attached, wash it free of the brine, put it into a saucepan by itself, leaving the pipe hanging outside the pan, pour in
For details respecting Culinary Processes, Utensils, Sauces, &c., referred to, see under their special heads.
Haggis — continued.
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Haggis