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This American main features Toasted oatmeal, Salt, Shredded suet. The flavors come together beautifully. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
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Haggis (Aunt B’S
Description
This American main features Toasted oatmeal, Salt, Shredded suet. The flavors come together beautifully. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Stomach bag of sheep 2 Onions 1/2 ts Black pepper Clean the bag thoroughly,washing well in cold water,then in warm and scraping till fresh.Then
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soak it overnight in cold water to which a little salt has been added.Well
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wash the pluck,and put on to
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boil with sufficient cold water to
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cover .See that the windpipe hangs over the side of the pot, so that any impurities may escape.
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Boil 1 1/2 to 2 hours,
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remove from water and
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allow to
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cool .Retain a pint of the liquid for use afterwards.Now
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cut away the windpipe, and any superfluous gristle.
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Chop the heart and lights and grate half the liver (the
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rest is not required for the haggis.
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Mix with the shredded suet and the onions (which have been par-boiled and finely chopped ) then the oatmeal toasted to a pale brown in the oven or in front of the fire.
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Add the pepper and salt
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mix thoroughly, then
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stir in the pint of pluck liquid.Now
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fill into the bag which should be only slightly more than half full in order to
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allow room for swelling.Sew up the hole securely with needle and thread and
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place in a pan of boiling water big enough to take the haggis comfortably.
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If liked a glass of milk can be added to the water in which it is boiled.
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To prevent the bag from bursting,prick it occasionally all over as it boils.
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Continue to
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boil steadily without a lid for three hours.If the haggis is not to be used right away
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remove from pan and
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place on a flat dish.Later reheat by boiling it steadily for at least half an hour.
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Serve on a folded napkin placed on a hot dish and before serving
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make a three cornered gash in the top so that the serving spoon can be inserted easily.
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Serve with potatoes (cooked in their jackets or mashed),mashed turnip and brussels sprouts.If sheep's bag is not available,pack mixture into a basin ,
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cover with greaseproof paper and a scalded cloth and steam steadily for four to five hours.
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typed by g.major 06395 From Aunt B's Scottish Cookbook
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 194.5kcal
- % Daily Value *
- Total Fat 3.5g6%
- Saturated Fat 0.6g3%
- Cholesterol 0.0mg0%
- Sodium 4876.0mg204%
- Total Carbohydrate 33.0g11%
- Dietary Fiber 5.3g22%
- Sugars 0.0g
- Protein 8.4g17%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
american, aunt, baking, boiling, haggis, main, oatmeal, salt, shredded, steaming, suet, title, toasted, vegan
