Wally
Kevin McClean wrote:
Nice one Iain. I might hold on to this one for some day. Mmmm.
Kev
-----Original Message-----
From: [EMAIL PROTECTED]
[mailto:[EMAIL PROTECTED]]On Behalf Of iain short
Sent: Tuesday, January 28, 2003 6:08 PM
To: [EMAIL PROTECTED]
Subject: [VFB] Haggis recipe
Lady Login's Receipt, 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 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.
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