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Scotch Haggis(Bread, Buns, Fritters.) - (My Recipes Tried And True)
MRS. ANDREW T. LOVE.
Boil a sheep's draught for three quarters of an hour in as much water as
will cover it. Grate down the liver and mince the heart and lights very
fine. Mince two pounds of onions, and two pounds of beef suet, put in
three or four handsful of oatmeal with pepper and salt to taste. Having
these ingredients very well mixed, put them into the bag with a little
of the boilings of the draught. Pick the bag well to prevent its
bursting. It requires from three to four hours boiling, so if you make
it a day or two before you intend using it, it is better to boil it
two hours after it is made, and two hours when going to use it. Great
care must be taken in having the bag very particularly scraped and
cleansed by frequent washings in salt and water. The liver and heart,
etc., are better, to be boiled before, then they can be grated down
easily. Half of this receipt makes a very good sized Haggis.
Scotch HaggisFair fa' your honest sonsie face,
Great chieftain o' the puddin' race;
Aboon them a' ye tak your place,
Painch, tripe, or thairm,
Weel are ye wordy of a grace
As langs my arm.
His knife see rustic labor dight,
An' cut you up with ready slight,
Trenching your gushing entrail bright
Like onie ditch,
And then, O! what a glorious sight,
Warm reekin' rich.
Ye powers wha mak mankind your care,
And dish them out their bill of fare,
Auld Scotland wants nae skinking ware
That jaups in luggies,
But if ye wish her grateful pray'r,
Gie her a _Haggis_.
Make the haggis bag perfectly clean; parboil the draught, boil the liver
very well, so as it will grate, dry the meal before the fire, mince the
draught and a pretty large piece of beef, very small; grate about half
the liver, mince plenty of the suet and some onions small; mix all these
materials very well together with a handful or two of the dried meal;
spread them on the table, and season them properly with salt and mixed
spices; take any of the scraps of beef that are left from mincing, and
some of the water that boiled the draught, and make about a choppin
(_i. e._ a quart) of good stock of it; then put all the haggis meat into
the bag, and that broth in it; then sew up the bag; put out all the wind
before you sew it quite close. If you think the bag is thin, you may put
it in a cloth.
If it is a large haggis, it will take at least two hours boiling.
N. B. The above is a receipt from Mrs. MacIver, a celebrated Caledonian
professor of the culinary art, who taught and published a book of
cookery, at Edinburgh, A. D. 1787.
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