Preparation info

  • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 1 sheep’s paunch and pluck
  • 1 lb. oatmeal
  • 1 lb. beef suet
  • 2 Spanish onions
  • 1 teasp. pepper
  • 2 tablesp. salt
  • ½ nutmeg, finely grated
  • juice of 1 lemon
  • pt. good stock or gravy


Soak the paunch for several hours in salt and water. Then turn it inside out and wash thoroughly several times. Wash the pluck well, just cover the liver with cold water and boil for about 1½ hr. After ¾ hr. add the well-cleaned heart and lights. Chop half the liver coarsely and chop die other half with the heart and lights, very finely. Mix all together and add the oat-meal, finely-chopped suet, finely-chopped onions, salt, pepper, nutmeg, lemon juice and stock. Press this mixture lightly into the paunch and sew up the opening, allowing space for the oatmeal to swell. (If overfilled, the paunch is likely to burst.) Put the haggis into boiling water and cook gently for about 3 hr. During the first hour prick occasionally and carefully with a needle to allow the steam to escape. Usually no sauce or gravy is served with haggis. If a smaller dish is required use a lamb’s paunch and pluck instead of a sheep’s.