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Haggis
From the notebook of the Hon. Mrs. Hay Mackenzie, of Cromarty.
Preparation info
- Difficulty
Medium
- Ready in
30 min
Appears in
Published 1932
Ingredients
- A mutton paunch
- the heart, lungs and liver of a sheep
- salt
- white and cayenne pepper
- nut
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.
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