Preparation info

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Take a sheep’s stomach, wash it well, soak for 24 hours in cold salted water then well scrape it and replace in cold water.

Meanwhile place the liver and lights of a sheep in a pan, cover with water, season with salt and crushed peppercorns, bring to the boil, skim and cook gently for 1½ hours.

Drain the liver and lights well, then pass them through the fairly coarse plate of a mincer. To this mince add 200 g (7 oz) each of finely chopped onion and finely chopped beef kidney suet, 250 g (9 oz) oatmeal, a little grated nutmeg, the juice of 1 lemon and a few tablespoons of the cooking liquid from the liver and lights. Mix these ingredients together well and make sure that it is well seasoned with pepper.

Wash and dry the stomach and fill with the above mixture taking care that there is sufficient space left to counteract the swelling of the mixture and the shrinkage of the stomach during its cooking, thus preventing it bursting; sew it up carefully with thread. As a precaution it may also be wrapped in a clean cloth when ready.

Place the Haggis in a pan with the cooking liquid from the liver and lights plus sufficient water to well cover it. Bring to the boil and gently simmer for 3 hours.