Scotch Haggis Recipe

MRS. ANDREW T. LOVE.

Boil a sheep's draught for three quarters of an hour in as much water as

will cover it. Grate down the liver and mince the heart and lights very

fine. Mince two pounds of onions, and two pounds of beef suet, put in

three or four handsful of oatmeal with pepper and salt to taste. Having

these ingredients very well mixed, put them into the bag with a little

of the boilings of the draught. Pick the bag well to prevent its

bursting. It requires from three to four hours boiling, so if you make

it a day or two before you intend using it, it is better to boil it

two hours after it is made, and two hours when going to use it. Great

care must be taken in having the bag very particularly scraped and

cleansed by frequent washings in salt and water. The liver and heart,

etc., are better, to be boiled before, then they can be grated down

easily. Half of this receipt makes a very good sized Haggis.