NOTE: I downloaded this document off the internet so long ago that I don't remember who I originally got it from. For that oversite I am truly sorry. I have only reformatted the document for HTML display. Otherwise it is as I found it.

    *****      Haggis!      *****

    Categories: Main dish       Hash

    Calories     per serving:             Number of Servings:   6
    Fat grams    per serving:              Approx. Cook Time:
    Cholesterol  per serving:                          Marks:



       1        Sheep's Pluck: Liver, Lights, and Heart
       1        lg.   Sheep's Stomach Bag
       1/2      lb. fresh beef suet
       1        breakfastcupful fine oatmeal
       2        lg. onions
       1        breakfastcupful lamb stock
                salt, pepper
       1        pinch of cayenne



Clean the stomach bag thoroughly; wash first in cold water, then plunge into boiling water and scrape; then leave to soak overnight in cold salted water. In the morning set it aside with the rough side turned out. Place the pluck on to boil in cold water to cover. Boil for 1" hours. Mince the heart and lights, and grate " of the liver. Mince the onions and suet, and toast the oatmeal very slowly before the fire or in a warm oven. Mix all the ingredients together and season with salt, plenty of black pepper, and a pinch of cayenne. Pour this over the pluck bree sufficient to make the mixture sappy. Fill the bag a little over half full. It needs plenty of room to swell. Press out the air and sew up the bag securely. Put it into a pot of fast-boiling water, and prick it with a large needle when it first swells, to prevent bursting. Boil slowly but steadily for three hours, without a lid, adding more water as required.

Serve with "neeps" and "taddys" (mashed turnips and potatoes), and, of course, a good Scotch whiskey.