From: Jo Hewat Olmstead
Hi...Around 1951—52 I attended cookery classes at the (then) Edinburgh College of Domestic Science, known otherwise as "Atholl Crescent" because of its location, and I still have the textbook/cookbook. The recipe for haggis follows. It is VERY similar to Kirsty's recipe. And we actually made it in class. Even though it sounds pretty gross I remember it was actually quite fun and it tasted delicious! But then I've always loved haggis, still do... but I've never made it since then. I've copied the recipe exactly, but I made pencilled notations in class and I've included them in parentheses.
Used Imperial Gallon measurements
The stomach-bag of a sheep
The pluck---i.e. the heart, liver, and lights (lungs)
Half a pound minced beef-suet
Two teacupfuls toasted oatmeal
Four onions (parboiled)
One pint of the pluck boilings (no other liquid)
Salt (4 teasp)
Pepper (1-1/4 teasp)
Wash the bag well in cold water, put it into hot water, and scrape it; then let it lie in cold water all night with a little salt. Wash the pluck well; put it into a pan, letting the windpipe hang over the side (into another pan to avoid mess); cover it with boiling water, add a teaspoonful of salt, and let it boil for two hours; then take it out of the pan, and when it is cold cut away the windpipe. Grate a quarter of the liver (not using the rest for the haggis), and mince the heart and lights, the suet and the par-boiled onions. Add to all these the oatmeal, which has been dried and toasted to a golden colour before the fire or in the oven; also the pepper and salt, and a pint of the liquor in which the pluck was boiled. Mix these all well together. Take the bag and fill it little more than half full of the mince; if it be too full, it will burst in boiling. Sew up the hole with needle and thread, and put the haggis into a pan of boiling water. Prick the bag occasionally with a needle, to prevent it bursting. Boil this for three hours, then serve it on a hot plate.
Prepare the same mixture as for sheep's haggis, but instead of putting it into a bag, put it into a pan with a little more of the liquor, and let it stew for two hours.