Name: Sheep's Haggis
Ingredients: 1 large sheep's stomach (hag); 1 small sheep's stomach (king's-hood); 1 sheep's pluck (lights, liver, heart); coarse sea salt

Sheep's Haggis

Ingredients

1 large sheep's stomach (hag)
1 small sheep's stomach (king's-hood)
1 sheep's pluck (lights, liver, heart)
coarse sea salt

Directions

Prepare the stomach

Wash the large stomach in cold water, then plunge it in boiling water and scrape it clean.
Soak the large stomach in cold water with a little salt overnight.
Wash the pluck thoroughly.

Boil and trim

Boil the small stomach with the pluck, leaving the windpipe attached and hanging over the pot edge for impurities to escape.
Boil for 1.5 hours, then remove from the pot and let cool.
Cut away the windpipe and any undesirable bits of skin or gristle.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.