plenty of water, and boil slowly ; it will require about the
same time for cooking as the lights, &e., the whole taking
about two hours. Drain them when cooked, and trim off
all the sinewy parts or gristle. Chop a third part of the
liver, and rub it through a wire sieve into a basin ; chop
rather coarsely the heart, the small bag, and 6oz. or 7oz. of
mutton-suet, mix them with the minced liver, and stir in
1 heaped breakfast-cupful of coarse Scotch oatmeal. It must
be Scotch oatmeal, as English oatmeal would not answer
the purpose at all. Season the mixture to taste with salt
and pepper, and moisten with some of the liquor in which
the lights, &c., were boiled, but do not make it too liquid —
about 1 breakfast-cupful should be a sufficient quantity.
Leave the mixture in the basin for half-an-hour or so, then
stuff it into the large bag that has been soaking in the
brine, and sew it up securely, using some very strong thread
for the purpose. Plunge the Haggis into a large saucepan
of boiling water, putting a plate underneath to keep it from
sticking at the bottom. Boil it quickly for an-hour-and-a-
half, pricking the bag occasionally with a skewer to prevent
it bursting, and pouring in more boiling water as the quantity
diminishes. Directly the Haggis is taken out of the saucepan,
serve it on a hot dish. It will not require either garnish or
sauce.
(3) Prepare the heart, liver, and lights of a sheep, parboil
them, chop up very fine, removing all the sinewy parts,
and mix in ^lb. of finely-shred beef-suet, a few chopped onions,
salt and pepper to taste, and 2 breakfast- cupfuls of slightly-
baked oatmeal. Make the whole into a paste by adding-
reduced broth. Clean and wash the paunch, boil it in salted
water for a few minutes, then stuff it with the heart and
liver mixture, sew it up securely, put it into a saucepan of
water, and boil for about three hours. Take it out when
done, and serve. If preferred, the paunch may be done
without, and the Haggis may be fastened round with a stiff
paste.
(4) Clean and prepare the heart, tongue, and liver of a
sheep✪ Haggis, chop them up fine with a little more than half their
bulk of fat bacon, and mix in the grated crumb of a French
roll and the rind of a lemon, two anchovies boned and finely
chopped, and a seasoning of salt and pepper. Put the whole
into a pan, add two well-beaten eggs and 1 wineglassful of
wine, mix all thoroughly, turn the preparation into a basin
or mould, tie it over with a cloth, put it into a saucepan of
boiling water, and boil for about two hours. When done,
turn it out on to a dish, and serve very hot.
(5) Finely chop the heart, kidneys, tongue, and a little of
the liver of a sheep, mix with it a third of the combined weight
in chopped fat bacon, and two anchovies, also the grated
crumb of a French roll, a little grated lemon-peel, salt and
pepper to taste, two well-beaten eggs, and 1 wineglassful of
wine. When thoroughly mixed, put it into a mould or a clean
calf’s caul, place it in a saucepan with water to cover, and
boil for fully two hours. Serve hot.
Hake — continued.
Page 35 · 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
plenty of water, and boil slowly ; it will require about the same time for cooking as the lights, &e., the whole taking about two hours. Drain them when cooked, and trim off all the sinewy parts or gristle. Chop a third part of the liver, and rub it through a wire sieve into a basin ; chop rather coarsely the heart, the small bag, and 6oz. or 7oz. of mutton-suet, mix them with the minced liver, and stir in 1 heaped breakfast-cupful of coarse Scotch oatmeal. It must be Scotch oatmeal, as English oatmeal would not answer the purpose at all. Season the mixture to taste with salt and pepper, and moisten with some of the liquor in which the lights, &c., were boiled, but do not make it too liquid — about 1 breakfast-cupful should be a sufficient quantity. Leave the mixture in the basin for half-an-hour or so, then stuff it into the large bag that has been soaking in the brine, and sew it up securely, using some very strong thread for the purpose. Plunge the Haggis into a large saucepan of boiling water, putting a plate underneath to keep it from sticking at the bottom. Boil it quickly for an-hour-and-a-half, pricking the bag occasionally with a skewer to prevent it bursting, and pouring in more boiling water as the quantity diminishes. Directly the Haggis is taken out of the saucepan, serve it on a hot dish. It will not require either garnish or sauce.
(3) Prepare the heart, liver, and lights of a sheep, parboil them, chop up very fine, removing all the sinewy parts, and mix in ^lb. of finely-shred beef-suet, a few chopped onions, salt and pepper to taste, and 2 breakfast- cupfuls of slightlybaked oatmeal. Make the whole into a paste by adding reduced broth. Clean and wash the paunch, boil it in salted water for a few minutes, then stuff it with the heart and liver mixture, sew it up securely, put it into a saucepan of water, and boil for about three hours. Take it out when done, and serve. If preferred, the paunch may be done without, and the Haggis may be fastened round with a stiff paste.
(4) Clean and prepare the heart, tongue, and liver of a sheep, chop them up fine with a little more than half their bulk of fat bacon, and mix in the grated crumb of a French roll and the rind of a lemon, two anchovies boned and finely chopped, and a seasoning of salt and pepper. Put the whole into a pan, add two well-beaten eggs and 1 wineglassful of wine, mix all thoroughly, turn the preparation into a basin or mould, tie it over with a cloth, put it into a saucepan of boiling water, and boil for about two hours. When done, turn it out on to a dish, and serve very hot.
(5) Finely chop the heart, kidneys, tongue, and a little of the liver of a sheep, mix with it a third of the combined weight in chopped fat bacon, and two anchovies, also the grated crumb of a French roll, a little grated lemon-peel, salt and pepper to taste, two well-beaten eggs, and 1 wineglassful of wine. When thoroughly mixed, put it into a mould or a clean calf’s caul, place it in a saucepan with water to cover, and boil for fully two hours. Serve hot.
Hake — continued.
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Haggis