Name: The Scotch Haggis
Ingredients: 1 sheep's pluck (heart, liver, lights); water; coarse sea salt (formerly 'bay salt')

The Scotch Haggis

Ingredients

1 sheep's pluck (heart, liver, lights)
water
coarse sea salt (formerly 'bay salt')

Directions

Clean the sheep's pluck thoroughly.
Make incisions in the heart and liver to allow blood to flow out.
Parboil the whole pluck, letting the windpipe lie over the side of the pot to allow phlegm and blood to escape.
Change the water after a few minutes of boiling.
Boil the lights for half an hour; the rest should boil until the liver can be easily grated.

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.