<![CDATA[ With a discussion on Haggis going on in the Argyll & Clyde boards, I thought I'd put the record straight on how to make an authentic haggis.
This is from a 1955 book, used in a Domestic Science Academy:
1 Sheep's bag and Pluck = stomach, heart, liver and lungs
1/2 lb pin-head oatmeal
1/4 lb suet
4 level table-spoonfuls of salt
2 level teaspoonfuls of pepper
4 medium-sized onions (blanched)
1 level teaspoonful powdered herbs
Wash the bag in cold water, scrape and clean it well, let it lie all night with a little salt. Wash the pluck, put it in a pan of boiling water and boil for two hours with wind-pipe hanging out. When cold, cut off the windpipe, grate the liver, chop the heart, lights [lungs], suet and onions, add the oatmeal (which should first be toasted not coloured), salt, pepper, herbs, and 1 pint liquid in which pluck was boiled. Mix well, fill the bag rather more than half full of the mixture, then sew up, place in boiling water, boil for 3 hours, pricking occasionally to keep from bursting.
NB - The bag may also be prepared in the following way:
Get the stomach-bag cleaned by the butcher, wash it thoroughly and put it on in cold water, bring to boiling point, which will cause the bag to contract. Take it out of the pot when needed. Take the stomach-bag, keep the fat or smooth side inside, and fill it, but not quite full; sew the opening, and put in boiling water to boil gently for 3 hours. ]]>