Chop very finely the suet and add it to the mixture ; dry
in the oven for about ten minutes the oatmeal, add it also,
and stir the whole to a consistency with half of the water
that the pluck was boiled in. Fill the bag a little more
than half full, sew up the aperture with a stout thread.
Put the haggis now in a large pan of boiling water, prick
the skin occasionally to allow the steam to escape as the
mixture in the bag begins to cook.
Boil for three hours.
NOTE. — Chopped onion may be added to the haggis mixture if
the flavour is desired.
Unboiled Pickle for Beef or Pork.— Three gallons of
water, seven pounds salt, two ounces saltpetre, one quarter
ounce black pepper, one quarter ounce Jamaica pepper, one
quarter ounce cloves, one pound sugar.
Place the beef to be pickled for one night in strong salt
and water, take it out and put it in the pickling-tub.
Mix well with the above three gallons of water the salt,
pepper, sugar, and saltpetre, grind the cloves and Jamaica
pepper, add them also, let the mixture stand a little to
settle, then pour it over the beef or pork.
Keep the beef or pork under the pickle by placing on
either a stone or two.
Do not cover the tub ; merely throw a cloth over to keep
out the dust.
Salt Beef (German way). — One and one half pound
salt, one and one half pound sugar, one ounce saltpetre,
five quarts cold water.
Rub well the beef to be pickled with salt, place it in a jar
with a stone on it.
GINGER BEER — MUTTON PIES. 245
Place in a large sauce-pan the water, add the saltpetre
salt, and sugar, stir until boiling, take the sauce-pan from
the fire and let the contents cool.
When quite cold pour this pickle over the beef in the jar,
and cover it with a cloth.
The beef may be used in three weeks.
Ginger Beer. — Three gallons water, three pounds lump-
sugar, two large table-spoonfuls yeast, one lemon, four
ounces ginger, two ounces cream of tartar✪ Ginger Beer.
Place the ginger in a very large pan, pour over it the
water, and allow it to soak for twenty-four hours, place
then the pan on the fire, and let it boil for three hours.
Dissolve the sugar in as much water as may have boiled
in during the three hours, add it to the ginger and water in
the pan, and allow all to boil for ten minutes longer.
Take the pan then from the fire, put into it the cream of
tartar and the lemon thinly sliced ; it must then stand until
the mixture is nearly cold.
Pour the liquid gently from the ginger into another
vessel, add the yeast, and let it ferment for twenty-four
hours.
At the end of this time skim off the top, and strain it
from the sediment, and bottle it for use. The bottles must
be well corked and not filled too full.
Mutton Pies. — Two pounds lean mutton, one pound
flour, one half pound suet, one tea-cupful of sweet milk, one
tea-spoonful salt, one half tea-spoonful pepper.
Place the mutton on a board, remove from it all skin and
bone, and cut it into neat square pieces ; sprinkle over the
pieces a little pepper and salt, and put them on one side.
Chop very finely the suet, put it in a bowl, and pour over
it the milk, which must first be brought to the boiling-point.
Stir well together the suet and milk, add a little salt, and
when they have stood for one minute stir quickly in the flour.
Page 158 · 2 recipe records on this page
Presented as published in 1886. 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
Chop very finely the suet and add it to the mixture ; dry in the oven for about ten minutes the oatmeal, add it also, and stir the whole to a consistency with half of the water that the pluck was boiled in. Fill the bag a little more than half full, sew up the aperture with a stout thread. Put the haggis now in a large pan of boiling water, prick the skin occasionally to allow the steam to escape as the mixture in the bag begins to cook.
Boil for three hours.
NOTE. — Chopped onion may be added to the haggis mixture if the flavour is desired.
Unboiled Pickle for Beef or Pork.— Three gallons of water, seven pounds salt, two ounces saltpetre, one quarter ounce black pepper, one quarter ounce Jamaica pepper, one quarter ounce cloves, one pound sugar.
Place the beef to be pickled for one night in strong salt and water, take it out and put it in the pickling-tub.
Mix well with the above three gallons of water the salt, pepper, sugar, and saltpetre, grind the cloves and Jamaica pepper, add them also, let the mixture stand a little to settle, then pour it over the beef or pork.
Keep the beef or pork under the pickle by placing on either a stone or two.
Do not cover the tub ; merely throw a cloth over to keep out the dust.
Salt Beef (German way). — One and one half pound salt, one and one half pound sugar, one ounce saltpetre, five quarts cold water.
Rub well the beef to be pickled with salt, place it in a jar with a stone on it.
GINGER BEER — MUTTON PIES. 245
Place in a large sauce-pan the water, add the saltpetre salt, and sugar, stir until boiling, take the sauce-pan from the fire and let the contents cool.
When quite cold pour this pickle over the beef in the jar, and cover it with a cloth.
The beef may be used in three weeks.
Ginger Beer. — Three gallons water, three pounds lumpsugar, two large table-spoonfuls yeast, one lemon, four ounces ginger, two ounces cream of tartar.
Place the ginger in a very large pan, pour over it the water, and allow it to soak for twenty-four hours, place then the pan on the fire, and let it boil for three hours.
Dissolve the sugar in as much water as may have boiled in during the three hours, add it to the ginger and water in the pan, and allow all to boil for ten minutes longer.
Take the pan then from the fire, put into it the cream of tartar and the lemon thinly sliced ; it must then stand until the mixture is nearly cold.
Pour the liquid gently from the ginger into another vessel, add the yeast, and let it ferment for twenty-four hours.
At the end of this time skim off the top, and strain it from the sediment, and bottle it for use. The bottles must be well corked and not filled too full.
Mutton Pies. — Two pounds lean mutton, one pound flour, one half pound suet, one tea-cupful of sweet milk, one tea-spoonful salt, one half tea-spoonful pepper.
Place the mutton on a board, remove from it all skin and bone, and cut it into neat square pieces ; sprinkle over the pieces a little pepper and salt, and put them on one side.
Chop very finely the suet, put it in a bowl, and pour over it the milk, which must first be brought to the boiling-point.
Stir well together the suet and milk, add a little salt, and when they have stood for one minute stir quickly in the flour.
Records on this page
Ginger BeerMutton Pies