THE HAMILTON DWELLING
Dr. Glen F. Hamilton
HAGIS
Ingredients
1
Sheep's stomach bag, scraped and steeped overnight
1 Sheep's pluck (lights, lungs, heart and liver)
1/4 lb shredded suet (125 g)
1 lb chopped onions (500 g)1 - 2 oz salt (25 - 50 g)
1 tsp freshly ground black pepper
1 tsp powdered herbs
Method
Wash the pluck and place in a large pan of boiling water. Hang the windpipe over the side with a small basin beneath to catch the drips. Boil for about two hours and leave to cool overnight in the water. Remove from the pan. Cut off the windpipe, chop the liver and chop the heart and lights. Mix with the onions, suet and oatmeal. Season well and add some of the cooking liquor to moisten. Fill the bag slightly over half full, or make several smaller ones. Sew up and prick to prevent bursting.
Place in boiling water and simmer for 3 hours. Serve hot with creamed potatoes and mashed turnip or Clapshot.
Ready made haggis should be placed into simmering water and allowed to slimmer for 45 minutes and serve as above.
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