Fraser's Hash o' Haggis Recipes


Haggis variations to add to this list? Send them along: just the recipes, please! Do not send real haggis--bandwidth problems, don't you know. Fling your haggis at me, i.e., Elizabeth Fraser (aka bookbeast) c/o: ehf@bookbeast.com. Adding the word "haggis" in the subject line would be helpful--especially if the variation is more a deviation. Original sources should be given, if known. Any vegetarian versions would be most welcome--after reading a few haggis recipes, I find the urge to move from full-time vegetarianism to stricter veganism particularly fierce.

Remember kids: real haggis makers are pros--do not try this at home!
New Hundred Pounder Haggis Recipe

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- Recipe from Kirsty's Secrets by Marguerite Alexander, John F. Blair, Publisher, 1958.

The recipe as given to Kirsty read:

Procure the large stomach bag of a sheep, also one of the smaller bags called the King's Hood, together with the pluck, which is the lights, liver and heart. the bags must be well washed, first in cold water, then plunged in boiling water and scraped, care being taken of the large bag which should lie and soak in cold water with a little salt all night. Wash also the pluck. You will now boil the small bag along with the pluck, in boiling leave the windpipe attached and let the end of it hang over the edge of the pot, so that impurities may pass freely out. Boil for an hour and a half. Remove from pot. Cut away the windpipe and any bits of skin or gristle that seem improper.

Grate the quarter of the liver and mince the heart, lights and small bag and half a pound of beef suet very fine. Mix with two cups of oatmeal browned in the oven, and two teaspoonsful of black ground pepper and salt. Add half a pint of the liquor in which the pluck was boiled, stir all together, then place in the large bag, filling only a little more than half, for if crammed too full it will burst with a swelling of the meal and meat. Sew up the bag with needle and thread. Place the haggis on a plate and still on the plate put it in a pan of boiling water and cook for three hours, prickng occasionally with a large needle as it swells to allow the air to escape. If the bag appears thin tie in a cloth as well.

The haggis was served in a napkin on a dish without garnish or gravy, it being consider rich enough in itself.

List keeper's wee gloss:

lights = the lungs (especially of a slaughtered animal)
pluck = the heart, liver, lungs & windpipe of a slaughtered animal

I have no clue as to "procuring" (first word, top paragraph) and I shudder to consider what is meant by "improper" (at the bottom of same paragraph)!!

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Last updated December 2, 1999 with a single link updated on July 20, 2013

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