Haggis

• 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

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: