HOW TO MAKE A HAGGIS.

Temuka Leader, Issue 2552, 7 September 1893, Page 3

HOW TO MAKE A HAGGIS.

Mr David Christie, late landlord of The Shades, Christchurch, is the compiler of the following recipe for making a Scotch haggis. Mr Christie, who is a Scotchman of the Scotch, is well known as a highclass confectioner and pastrycook. The recipe was supplied to the inquirer in very broad Scotch, but to make it intelligible it is here put in English ? Get a sheep’s or a pig’s stomach, and cleanse it thoroughly. Get also the pluck or heart of a sheep or pig, Boil the pluck, allowing the“ thrapple” to project over the pot in the boiling. The “ thrapple ” acts as an escape tube for the inferior juices. Put the boiled pluck through the sausage machine, throwing away the “ thrapple.” A liver may also be cooked with the pfuph, and a little of the lights. The broth in which the whole was boiled, is used afterwards to mix the mess. Liver, lights, and heart all go through the machine with, roughly one pound or ip pro kjdnpy suit (bullock’s). Of oatmeal, take thrpe (both hands used together as a scoop and fiiHei three times). Mix the whole and season to taste—/plenty of pepper and salt, “ wi’ a woe thing o’ allspice, hnt not much.” When mixing the mess put the minced meat, etc, into a large pfiixms dish. A washhand basin wifi do. Add the oatmeal, aupt, and seasoning. Mix with the broth until the whole is of the consistency o,f thin porridge thick enough to lift in handfqls. Fiji Hie paunch about half, spw UR Gm pud and trim qff any pieces. The punch as a bag must not be cut or punctured, Put the whole hi a pot, after the water has come to the boil, Watch it, and in a few seconds the haggis will float on the top. When it has done so prick it freely with a darning needle, otherwise it will burst! Be particular about this, Neygr let ft go off the boil, nor let holftu°i fast, If it goes off the hmJ ft becomes sodden : if it bop too fast it will burst—just always at a quiet simmer. Three hours of this will make a haggis fit for Robbie Burns,