Scottish Haggis
From The Montana Cookbook (1976).
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A historical recipe
The Montana Cookbook (1976).
United Kingdom
Known as a British recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 1 ingredient
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- 1/2 pound liver (one piece) ox liver 1/4 pound suet (from around the kidney) 2 onions 1 cup oatmeal (coarse ground) 1 cup liver Brae (the water the liver is cooked in) ,, salt and pepper to taste Starting with cold water, boil the liver for 40 minutes.
- Cool, then grate or mince in a mincer.
- Par boil the onions at the same time;
- then chop them very fine.
- Chop the suet.
- Toast the oatmeal in a dry un-oiled cast iron pan until browned.
- Add liver, suet, onions and seasoning;
- moisten with Brae.
- Now for the bag.
- Use beef tripe;
- try to get the honeycombed.
- Wash it thoroughly.
- Boil it for 15 minutes, scraping and cleaning the inside (not honeycomb side) as much as possible.
- Let it soak in cold water overnight.
- Fold the tripe over to make a bag;
- sew it up, leaving only one section over to stuff with the filling.
- Do not fill it too full as it will swell up while the Haggis is cooking.
- Now sew up the hole.
- Prick with a toothpick here and there.
- Place in hot water, bring to a boil and cook three hours.
- Is usually served with mashed turnips and potatoes.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Cutting board
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Grater