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HAGGIS

1 Plastic baking bag
-OR- 1 -Sheep's stomach, thoroughly cleaned
-OR- 1 -large sausage casing
1 Sheep liver, heart & lights (lungs)
1/2 lb Beef Suet
1 onion, large
1 leek(not in original recipe...)
1 T -Salt
1/2 ts (or more) Black pepper -- freshly ground
1/2 ts Cayenne
1/2 ts Allspice
1 lb Oatmeal, old fashioned slow cooking type
1 c Broth -- in which liver, heart were cooked (up to 1 1/2c)

This recipe makes enough to serve 6-10. If you are able to find a sheep's stomach, double the amounts. Rinse and repeat till clean.

If the butcher has not trimmed the heart, liver and lungs do that first. (Cut the heart open to rinse it so it may cook more quickly.) Put them in a large pot with 1 to 1/2 cups water, bring to a boil and simmer for about an hour and a half.

Let it all cool and keep the broth. Run the liver and heart through the meat grinder. Take the lungs (lights) and cut out as much grisly part as you can and run them through a grinder too. Next put the raw beef suet through the grinder.

As you finish grinding each thing, put it in the big pot. Peel, slice and chop onions and leek and then add them to the meat in the kettle. Add the salt and spices and mix.

Toast or brown oatmeal lightly in heavy bottomed pan on top of the stove. Add to pot and mix thoroughly. Add 1 to 1/2 cup broth left from boiling the meat. Check if it sticks together when you grab a handful of the mixture. If not, add more broth so that it holds together.

Stuff in plastic baking bag till about 3/4 full. If you are using a sheep stomach, have the smooth side out and stuff it about 3/4 full and sew up the opening. Wrap in cheesecloth so that when it is cooked, you can handle it. Prick with a skewer (so it won't explode from the steam). (You may wish to do this occasionally early on when cooking).

Fill large pot with at least 1 gallon of water and bring to a boil. Boil gently for 4 to 5 hours.

Serve with neeps (turnips) or clapshot (mashed turnips & potatoes).

Hot Toddy

Place a teaspoon-full of sugar and a teaspoon-full of scottish heather honey in a warm glass. Add a measure of scotch whisky (usually not a malt) and top up with boiling water.

Traditionally should be stirred gently with a silver spoon.

An excellent cure for the common cold, or just when feeling down!


Oxtail Stew
(serves 4)

1 oxtail
2oz plain flour
2oz dripping
2 small carrots
2 small onions
salt and pepper
1-and-a-half pints of beef stock or water

Wash tail and dry out. Cut into joints and trim of any excess fat. Dip in flour. Melt fat in saucepan and fry meat until brown. Lift out meat and lightly fry sliced carrots and onions. Put meat back into the saucepan, add seasoning and stock or water. Simmer for three hours and serve with crusty bread.

Scotch Broth

2 Lb Neck Of Lamb -- Bone In
8 Cups Water
1 Cup Carrots -- Diced
2 Med Onions -- Chopped
1 Cup Yellow Turnip -- Pared And Chopped (or rutabaga)
1 Cup Celery -- Diced
1 1/2 Tsp Salt
1/4 Tsp Pepper
1/4 Tsp Rosemary -- Crumbled
1/4 Cup Barley

Place meat, water, carrots, onions, rutabaga, salt, pepper and rosemary in large kettle. Cover; bring to boiling. Lower heat; simmer 1 1/2 hours.
Remove kettle from heat. Remove meat; bone. Skim fat from soup. Return meat to soup. Bring to boiling; add barley.
Simmer 30 minutes, or until barley is tender. garnish each serving with chopped parsley, if you wish.


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© Sibelle 1999

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