Yield: 1 Servings
Categories: Scottish, Lamb

Text Only Now Haggis... that's another story... excellent stuff as long as you don't dwell too long on the ingredients. Here's the recipe from the old (and I mean OLD) trusty recipe book. Scottish National Dish...To prepare it, procure the stomach of a sheep and wash the bags in several waters, rubbing them well with salt. Then scald them in boiling water, scrape them carefully with a knife, and soak them in a strong brine for 12 hours, trimming off any sinewy parts or pieces of gristle. Wash the lights, liver, and heart, and hang them up to dry for 12 hours; then put them in a saucepan with plenty of water and boil them gently. Take the small bag with the windpipe attached, wash it free from the brine, put it into another saucepan, with the pipe hanging outside the pan and plenty of water, and boil it slowly for about two hours. Rub about a third of the liver through a wire sieve, and chop rather coarsely the small bag and 6 ounces mutton suet. Mix these with the liver, adding 1 heaped breakfastcupful of Scotch oatmeal, season the mixture with salt and pepper, and moisten with about 1 breakfastcupful of the liquor in which the lights, etc were boiled. Let the whole stand for a half hour, then stuff it into the large bag and sew it up securely, using strong thread. Put the haggis into a large saucepan of boiling water, and place a plate underneath to prevent it sticking to the pan. Boil it quickly for 1 1/2 hours, pricking the bag occasionally with a skewer to prevent it from bursting, and add more boiling water as needed. Serve the haggis on a hot dish as soon as it is taken out of the pan together with mashed potatoes and bashed turnip. Naturally... today we would use a plastic bag and perhaps take a couple of other shortcuts... but that's the old original way of doing it. Posted by Stephen Ceideberg; August 13 1992.