Skip to main content

Haggis

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓

Haggis

Ingredients

Directions

  1. Wash the large stomach bag in cold water, then plunge it in boiling water and scrape it clean.

  2. Soak the large bag in cold water with a little salt overnight.

  3. Wash the pluck thoroughly.

  4. Boil the small bag with the pluck, leaving the windpipe attached and hanging over the pot edge for impurities to escape.

  5. Boil for 1.5 hours, then remove from the pot and let cool.

  6. Cut away the windpipe and any bits of skin or gristle that seem improper.

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.

More haggis recipes

Scotch 53Scottish 5Dundee 3Sheep's 3 See all 31 →

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes