Haggis

Name: Haggis
Total time: 30 min
Cuisine: Northern Europe
Ingredients: white and cayenne pepper; white and cayenne pepper; the heart, lungs and liver of a sheep; salt; oatmeal a handful; beef suet 1 lb.; nutmeg; onions; A mutton paunch; old whisky, or Athole brose (mixture of equal parts of whisky, cream and honey).; old whisky, or Athole brose (mixture of equal parts of whisky, cream and honey).; strong stock 1 glass

From the notebook of the Hon. Mrs. Hay Mackenzie, of Cromarty.

Preparation info

Difficulty
Medium
Ready in
30 min

Appears in

Good Things in England

By Florence White

Published 1932

About

Ingredients

A mutton paunch
the heart, lungs and liver of a sheep
salt
white and cayenne pepper
nut

Europe
United Kingdom
Main course

Method

Wash the paunch and turn it inside out.
Boil the heart, lungs and liver together for half an hour; chop the meat very finely except half the liver which must be grated when quite cold.
Spread the chopped mixture on a table and season with the salt, pepper and nutmeg.
Chop the onions.
Add the grated liver.