Name: Haggis
Yield: To Serve Four
Cuisine: United Kingdom
Ingredients: 2 Spanish onions; 850 ml (1½ pints) good stock or gravy; 2 tablespoons salt; 225 g (½ lb) oatmeal; 1 sheep’s paunch and pluck (the pluck is lights, heart and liver in one piece with the wind pipe attached); ½ teaspoon grated nutmeg; 1 teaspoon pepper; 450 g (1 lb) finely chopped beef suet; juice of 1 lemon

Preparation info

To Serve
Four

Difficulty
Complex

Appears in

British Cooking

By Caroline Conran

Published 1978

About

Ingredients

1 sheep’s paunch and pluck (the pluck is lights, heart and liver in one piece with the wind pipe attached)
225 g (½ lb) o

Method

For those brave enough to attempt it, here is Sir Harry Luke’s recipe, given to him by the courtesy of Lt Colonel A. Murray of the King’s Own Scottish Borderers, on St Andrew’s night in 1935. (From The Tenth Muse, his entertaining collection of recipes published in 1954.)

Queen Victoria, guest of the Duchess of Atholl at Blair Castle, said in Leaves of a Highland Journal: