Guest
Haggis
Haggis (Aunt B's)
Homemade Haggis
Dreaded Haggis
Haggis
Recipe By: Good Eats with Alton Brown
1 sheep stomach
1 sheep liver
1 sheep heart
1 sheep tongue
1 pound suet ; minced
3 medium onions ; minced
1 pound dry oats ; toasted
1 teaspoon kosher salt
1 teaspoon freshly-ground black pepper
1 teaspoon dried ground herbs
Rinse the stomach thoroughly and soak overnight in cold salted water.
Rinse the liver, heart, and tongue. In a large pot of boiling, salted
water, cook these parts over medium heat for 2 hours. Remove and mince.
Remove any gristle or skin and discard.
In a large bowl, combine the minced liver, heart, tongue, suet, onions, and
toasted oats. Season with salt, pepper, and dried herbs. Moisten with some
of the cooking water so the mixture binds.
Remove the stomach from the cold salted water and fill 2/3 with the mixture.
Sew or tie the stomach closed. Use a turning fork to pierce the stomach
several times. This will prevent the haggis from bursting.
In a large pot of boiling water, gently place the filled stomach, being
careful not to splash. Cook over high heat for 3 hours.
Serve with mashed potatoes, if you serve it at all.
This recipe yields various servings depending on how much you throw out.
Formatted by Joe Comiskey
Per Serving (excluding unknown items): 125 Calories; 1g Fat (3.4% calories
from fat); 4g Protein; 28g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol;
1890mg Sodium. Exchanges: 5 Vegetable.
Haggis (Aunt B's)
Sheep's pluck ; heart, liver and lights)
2 cups toasted oatmeal
1 teaspoon salt
8 ounces shredded suet
stomach bag of sheep
2 onions
1/2 teaspoon black pepper
Clean the bag thoroughly,washing well in cold water,then in warm and
scraping till fresh.Then soak it overnight in cold water to which a little
salt has been added.Well wash the pluck,and put on to boil with sufficient
cold water to cover.See that the windpipe hangs over the side of the pot,
so that any impurities may escape.Boil 1 1/2 to 2 hours,remove from water
and allow to cool.Retain a pint of the liquid for use afterwards.Now cut
away the windpipe, and any superfluous gristle.Chop the heart and lights
and grate half the liver (the rest is not required for the haggis.Mix with
the shredded suet and the onions (which have been par-boiled and finely
chopped ) then the oatmeal toasted to a pale brown in the oven or in front
of the fire.Add the pepper and salt mix thoroughly, then stir in the pint
of pluck liquid.Now fill into the bag which should be only slightly more
than half full in order to allow room for swelling.Sew up the hole securely
with needle and thread and place in a pan of boiling water big enough to
take the haggis comfortably. If liked a glass of milk can be added to the
water in which it is boiled. To prevent the bag from bursting,***** it
occasionally all over as it boils.
Continue to boil steadily without a lid
for three hours.If the haggis is not to be used right away remove from pan
and place on a flat dish.Later reheat by boiling it steadily for at least
half an hour.Serve on a folded napkin placed on a hot dish and before
serving make a three cornered gash in the top so that the serving spoon can
be inserted easily.Serve with potatoes (cooked in their jackets or
mashed),mashed turnip and brussels sprouts.If sheep's bag is not
available,pack mixture into a basin ,cover with greaseproof paper and a
scalded cloth and steam steadily for four to five hours.
typed by g.major
From Aunt B's Scottish Cookbook
Per Serving (excluding unknown items): 86 Calories; trace Fat (3.6% calories
from fat); 3g Protein; 20g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol;
2139mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Vegetable; 0 Fat.
Homemade Haggis
Serving Size: 4
2 pounds Dry oatmeal ; Scottish Style)Schnucks
1 pound chopped beef suet
1 pound calf liver boiled and minced
1 beef heart boiled and minced
1 large onion chopped.
1/2 teaspoon each of cayenne pepper
ground allspice ; salt and pepper
1 pint stock
( For the hunter out there, you can substitute deer for beef.) Put oatmeal
on baking tray at low heat to dry and crisp up a little. Cook calf liver
and heart in salted water covered for about half hour on medium heat.
Strain, reserve one pint of stock. Mix all ingredients together and add
pint of stock. Fill 1 large or a few small coffee cans full of ingredients.
Have ready a large pot of boiling water and place cans inside. Simmer
uncovered for about three hours maintaining level of water.
From: "Gladys Dinletir" <[email protected]>
The Dreaded Haggis
Serving Size: 6
1 sheep's stomach
1 sheep heart
1 sheep liver
1/2 pound fresh suet ; kidney leaf
fat is preferred)
3/4 cup oatmeal
3 onions ; finely chopped
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 teaspoon cayenne
1/2 teaspoon nutmeg
3/4 cup stock
Wash stomach well, rub with salt and rinse. Remove membranes and excess
fat. Soak in cold salted water for several hours. Turn stomach inside out
for stuffing. Cover heart and liver with cold water, Bring to a boil,
reduce heat, cover and simmer for 30 minutes. Chop heart and coarsely grate
liver. Toast oatmeal in a skillet on top of the stove, stirring frequently,
until golden. Combine all ingredients and mix well. Loosely pack mixture
into stomach, about two-thirds full. Remember, oatmeal expands in cooking.
Press any air out of stomach and truss securely. Put into boiling water to
cover. Simmer for 3 hours, uncovered, adding more water as needed to
maintain water level. ***** stomach several times with a sharp needle when
it begins to swell; this keeps the bag from bursting. Place on a hot
platter, removing trussing strings. Serve with a spoon. Ceremoniously
served with "neeps and nips"--mashed turnips, nips of whiskey and mashed
potatoes.
From "Innards and Other Variety Meats". Jana Allen and Margret Gin
Per Serving (excluding unknown items): 41 Calories; 1g Fat (15.8% calories
from fat); 2g Protein; 7g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol;
356mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Fat.
--
Rec.food.recipes is moderated by Patricia D. Hill at [email protected].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/
Haggis (Aunt B's)
Homemade Haggis
Dreaded Haggis
Haggis
Recipe By: Good Eats with Alton Brown
1 sheep stomach
1 sheep liver
1 sheep heart
1 sheep tongue
1 pound suet ; minced
3 medium onions ; minced
1 pound dry oats ; toasted
1 teaspoon kosher salt
1 teaspoon freshly-ground black pepper
1 teaspoon dried ground herbs
Rinse the stomach thoroughly and soak overnight in cold salted water.
Rinse the liver, heart, and tongue. In a large pot of boiling, salted
water, cook these parts over medium heat for 2 hours. Remove and mince.
Remove any gristle or skin and discard.
In a large bowl, combine the minced liver, heart, tongue, suet, onions, and
toasted oats. Season with salt, pepper, and dried herbs. Moisten with some
of the cooking water so the mixture binds.
Remove the stomach from the cold salted water and fill 2/3 with the mixture.
Sew or tie the stomach closed. Use a turning fork to pierce the stomach
several times. This will prevent the haggis from bursting.
In a large pot of boiling water, gently place the filled stomach, being
careful not to splash. Cook over high heat for 3 hours.
Serve with mashed potatoes, if you serve it at all.
This recipe yields various servings depending on how much you throw out.
Formatted by Joe Comiskey
Per Serving (excluding unknown items): 125 Calories; 1g Fat (3.4% calories
from fat); 4g Protein; 28g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol;
1890mg Sodium. Exchanges: 5 Vegetable.
Haggis (Aunt B's)
Sheep's pluck ; heart, liver and lights)
2 cups toasted oatmeal
1 teaspoon salt
8 ounces shredded suet
stomach bag of sheep
2 onions
1/2 teaspoon black pepper
Clean the bag thoroughly,washing well in cold water,then in warm and
scraping till fresh.Then soak it overnight in cold water to which a little
salt has been added.Well wash the pluck,and put on to boil with sufficient
cold water to cover.See that the windpipe hangs over the side of the pot,
so that any impurities may escape.Boil 1 1/2 to 2 hours,remove from water
and allow to cool.Retain a pint of the liquid for use afterwards.Now cut
away the windpipe, and any superfluous gristle.Chop the heart and lights
and grate half the liver (the rest is not required for the haggis.Mix with
the shredded suet and the onions (which have been par-boiled and finely
chopped ) then the oatmeal toasted to a pale brown in the oven or in front
of the fire.Add the pepper and salt mix thoroughly, then stir in the pint
of pluck liquid.Now fill into the bag which should be only slightly more
than half full in order to allow room for swelling.Sew up the hole securely
with needle and thread and place in a pan of boiling water big enough to
take the haggis comfortably. If liked a glass of milk can be added to the
water in which it is boiled. To prevent the bag from bursting,***** it
occasionally all over as it boils.
Continue to boil steadily without a lid
for three hours.If the haggis is not to be used right away remove from pan
and place on a flat dish.Later reheat by boiling it steadily for at least
half an hour.Serve on a folded napkin placed on a hot dish and before
serving make a three cornered gash in the top so that the serving spoon can
be inserted easily.Serve with potatoes (cooked in their jackets or
mashed),mashed turnip and brussels sprouts.If sheep's bag is not
available,pack mixture into a basin ,cover with greaseproof paper and a
scalded cloth and steam steadily for four to five hours.
typed by g.major
From Aunt B's Scottish Cookbook
Per Serving (excluding unknown items): 86 Calories; trace Fat (3.6% calories
from fat); 3g Protein; 20g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol;
2139mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Vegetable; 0 Fat.
Homemade Haggis
Serving Size: 4
2 pounds Dry oatmeal ; Scottish Style)Schnucks
1 pound chopped beef suet
1 pound calf liver boiled and minced
1 beef heart boiled and minced
1 large onion chopped.
1/2 teaspoon each of cayenne pepper
ground allspice ; salt and pepper
1 pint stock
( For the hunter out there, you can substitute deer for beef.) Put oatmeal
on baking tray at low heat to dry and crisp up a little. Cook calf liver
and heart in salted water covered for about half hour on medium heat.
Strain, reserve one pint of stock. Mix all ingredients together and add
pint of stock. Fill 1 large or a few small coffee cans full of ingredients.
Have ready a large pot of boiling water and place cans inside. Simmer
uncovered for about three hours maintaining level of water.
From: "Gladys Dinletir" <[email protected]>
The Dreaded Haggis
Serving Size: 6
1 sheep's stomach
1 sheep heart
1 sheep liver
1/2 pound fresh suet ; kidney leaf
fat is preferred)
3/4 cup oatmeal
3 onions ; finely chopped
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 teaspoon cayenne
1/2 teaspoon nutmeg
3/4 cup stock
Wash stomach well, rub with salt and rinse. Remove membranes and excess
fat. Soak in cold salted water for several hours. Turn stomach inside out
for stuffing. Cover heart and liver with cold water, Bring to a boil,
reduce heat, cover and simmer for 30 minutes. Chop heart and coarsely grate
liver. Toast oatmeal in a skillet on top of the stove, stirring frequently,
until golden. Combine all ingredients and mix well. Loosely pack mixture
into stomach, about two-thirds full. Remember, oatmeal expands in cooking.
Press any air out of stomach and truss securely. Put into boiling water to
cover. Simmer for 3 hours, uncovered, adding more water as needed to
maintain water level. ***** stomach several times with a sharp needle when
it begins to swell; this keeps the bag from bursting. Place on a hot
platter, removing trussing strings. Serve with a spoon. Ceremoniously
served with "neeps and nips"--mashed turnips, nips of whiskey and mashed
potatoes.
From "Innards and Other Variety Meats". Jana Allen and Margret Gin
Per Serving (excluding unknown items): 41 Calories; 1g Fat (15.8% calories
from fat); 2g Protein; 7g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol;
356mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Fat.
--
Rec.food.recipes is moderated by Patricia D. Hill at [email protected].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/