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F. Marian McNeill

Deer Haggis

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Preparation info
    • Difficulty

      Easy

Appears in
top 1000The Scots Kitchen
The Scots Kitchen

By F. Marian McNeill

Published 2015

  • About

From the Kitchen of a Highland Chief

Ingredients

  • deer’s heart
  • liver, and suet
  • coarse oatmeal
  • onions
  • black pepper

Method

Boil the heart and a piece of the liver of a deer. When cold, mince the heart very fine and grate a teacupful of the liver. To these add a teacupful of coarse oatmeal, previously toasted in the oven or before

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