|There are many different ways of making a
haggis as far as the composition of the materials is concerned. Some people like minced
tripe in it, some do not; some only like a very small portion of the lights (lungs). This
recipe is a standard one, you may make adjustments as you wish. |
Obtain the large stomach bag of a sheep, also one of the smaller bags
called the King's hood, together with the 'pluck' which is the lights, the liver and the
heart. The bags take a great deal of washing. They must be washed first in running cold
water, then plunged into boiling water and after that, they must be scraped. Take great
care of the bag which is to be filled for if it is damaged it is useless. When you are
satisfied it is as clean as you can make it, let it soak in cold salted water overnight.
The pluck must also be thoroughly washed; you cook it along with the little bag.
Boil the pluck and the little bag in a large pot with plenty
of water, (leaving the windpipe hanging over the side of the pot as this allows impurities
to pass out freely) for about an hour and a half before removing it from the pot and
allowing it to cool. Reserve the cooking liquid forlater use.
When cold, start preparing the filling by cutting away the
windpipe and any gristle and skin. Use only a third of the liver and grate it, then mince
the heart, the lights, and the little bag. It may be that you find that the heart and the
king's hood are not boiled enough in the hour and a half, and if so, put them back in the
pot and boil until tender.
Chop finely one-half pound of beef suet.
Toast three handfuls of oatmeal (finely ground oats, or
rolled oats; NOT the "instant" or "quick cooking" oats) on a cookie
sheet in the oven, and then mix all the ingredients - minced lights, grated liver, minced
heart, minced king's hood, suet, oatmeal, salt and a good shaking of black pepper. Make
this into a soft consistency with the water in which the pluck,etc. was boiled; then place
into the stomach bag. Fill only a little over half full as the mixture swells. Sew up the
bag with strong thread and the haggis is now ready for cooking.
Use a pot which will easily hold the haggis, and place a
plate or trivet in the bottom of the pan. Place the haggis on the trivet, and add water to
almost cover the haggis. Bring the water to a boil, and keep it boiling steadily for three
hours, pricking occasionally to allow air to escape.
The haggis should be served on a platter without garnish or
sauce but served with mashed turnip and mashed potatoes seasoned with salt and pepper and
mashed with a little butter.