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Lady Login’s Recipe for Haggis, 1856

• 1 cleaned sheep or lamb’s stomach bag
• 2 lb. dry oatmeal
• 1 lb chopped mutton suet
• 1 lb lamb’s or deer’s liver, boiled and minced
• 1 pint (2 cups) stock
• the heart and lights [lungs] of the sheep, boiled and minced
• 1 large chopped onion
• 1/2 tsp.. each: cayenne pepper, Jamaica pepper, salt and pepper

Toast the oatmeal slowly until it is crisp, then mix all the ingredients (except the stomach bag) together, and add the stock. Fill the bag just over half full, press out the air and sew up securely. Have ready a large pot of boiling water, prick the haggis all over with a large needle so it does not burst and boil slowly for 4 to 5 hours. Serves 12.

One Response to “Mmmm, Haggis”

1. Gazpacho Soup says:

   August 20, 2005 at 2:24 pm

   [...] (from the healthy alternative to this dept.) [...]

   Reply

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