Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Oat | 1/2 cup dry (40g) | 154 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- two teaspoonfuls of salt
- a teaspoonful of pepper
- 1 sheep's pluck
- 1 sheep's stomach
- 5 large handfuls of oatmeal
- salt
- pepper
Directions
1 sheep’s pluck. 1 sheep’s stomach.
4 lb. suet. 5 large handfuls of oatmeal.
pepper and salt.
Wash the pluck well and put on in a pot to boil, allowing windpipes to hang out of the pot, so that any impurities will come out by it ; boil gently from 1 J to 2 hours. Get the stomach bag nicely cleaned by the butcher ; wash it thoroughly, and put in cold water and bring to the boil, which will cause the bag to contract. Take out of pot im- mediately and scrape well ; lay in salt and water till needed ; mince the best parts of the lungs and heart, leaving out gristly parts ; grate the best parts of the liver, and put all in a large basin. Toast well oatmeal, and add to it the contents of the basin ; chop the suet very finely ; add a middling-sized onion very finely chopped up, two teaspoonfuls of salt and a teaspoonful of pepper, a breakfastcupful of the liquor in which the pluck was boiled to moisten, and mix the whole. Now take up the stomachbag, keep the fat or smooth side inside, and fill it up but not quite full ; sew up the opening, and put into boiling water to boil gently for 3 hours. Prick the haggis several times with a darning needle to prevent it from bursting, also a plate under to prevent it sticking to the bottom of the pot.
Ingleborough House, Aberdeen.