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                                HAGGIS #2

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    Sheep's stomach bag plus the
                        -pluck (lights, liver and
                        -heart)
   1       lb           Lean mutton
   6       oz           Fine oatmeal
   8       oz           Shredded suet
   2       lg           Onions, chopped

  salt and pepper about 1/4 pint beef stock
  Soak the stomach bag in salted water overnight. Place
  the pluck (lights, liver and heart) in a saucepan with
  the windpipe hanging over the edge. Cover with water
  and boil for 1 1/2 hours. Impurities will pass out
  through the windpipe and it is advisable to place a
  basin under it to catch any drips. Drain well and
  cool. Remove the windpipe and any gristle or skin.
  Mince the liver and heart with the mutton. (Add some
  of the lights before mincing if you wish.) Toast the
  oatmeal gently until pale golden brown and crisp.
  Combine with minced mixture, suet and onion. Season
  well and add sufficient stock to moisten well. Pack
  into the stomach bag, filling it just over half-full
  as the stuffing will swell during cooking. Sew up the
  bag tightly or secure each end with string. Put an
  upturned plate in the base of a saucepan of boiling
  water, stand the haggis on this and bring back to the
  boil. Prick the haggis all over with a large needle to
  avoid bursting and boil steadily for 3 to 4 hours.
  Makes 6 to 8 servings.
 


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