3219
The stomach-bag of a sheep
The pluck---i.e. the heart, liver, brains and lights (lungs) and any other sweetmeats
Half a pound minced beef-suet
8 oz tripe
Two teacupfuls toasted oatmeal
Four onions (parboiled)
One pint of the pluck boilings (no other liquid)
Salt (4 teasp)
Pepper (1-1/4 teasp)
Wash the bag well in cold water, put it into hot water, and scrape it; then let it lie in cold water all night with a little salt. Wash the pluck well; put it into a pan, letting the windpipe hang over the side (into another pan to avoid mess); cover it with boiling water, add a teaspoonful of salt, and let it boil for two hours; then take it out of the pan, and when it is cold cut away the windpipe. Grate a quarter of the liver (not using the rest for the haggis), and mince the heart and lights, the suet and the par-boiled onions. Get within sprinting distance of the nearest loo and chew the brains, tripe and testicles into a pulp (best part). Add to all these the oatmeal, which has been dried and toasted to a golden colour before the fire or in the oven; also the pepper and salt, and a pint of the liquor in which the pluck was boiled. Mix these all well together. Take the bag and fill it little more than half full of the mince; if it be too full, it will burst in boiling. Sew up the hole with needle and thread, and put the haggis into a pan of boiling water. Prick the bag occasionally with a needle, to prevent it bursting. Boil this for three hours, then serve it on a hot plate.
(Tue Jul 30, 2002 - 12:56:45 pm)