A Haggis

Boil a sheep's lights and head, then mince them fine, add about the same quantity of suet, season with salt and pepper, a good handful of chopped onions, and two handfuls of oatmeal. Fill the bag (or paunch) half full, put into it about a pint of broth, sew it up, and boil gently between three and four hours. Some put in the liver minced, and sweet herbs and spices.

Scotch Minced Collops

This is simply a piece of lean raw beef minced very fine. They require about twenty minutes to cook. Put them in a saucepan, with a bit of butter to prevent their sticking. When they are hot add a teaspoonful of flour and a little gravy or water. They should be stirred often to prevent their getting lumpy, and are very light and nutritious. Onions may be added, or a little minced hot pickle, if liked.

Hare Collops

Are dressed in the same way, with the addition of a little claret.

Caparata

Cut down a cold fowl, mince all the white very small, break the bones and the back, and put them, with the rest of the trimmings, a little water, a bit of lemon-peel, and a blade of mace, in a saucepan. Let it boil till all the substance is out of them; strain it off, thicken with a bit of butter rolled in flour and a little cream; chop some hard-boiled yolks of eggs, put them with the fowl into the sauce, give it two or three good boils. Just before dishing add a squeeze of lemon, a little salt, and cayenne pepper. Pepper and salt the legs, broil, and lay on the mince.

Black Puddings

When a large pig is killed, catch the blood in a basin, to each quart of blood put a large teaspoonful of salt, stir incessantly till it is cold; simmer, in the smallest possible quantity of water, a pint of Emeden groats till tender, but not the least reduced to gruel. To each quart of blood add one pound of the inside fat of the pig, chopped, but not too small, a quarter of a pint of bread-crumbs, a tablespoonful of sage, a teaspoonful of thyme minced fine, a quarter of an ounce each of allspice, salt, and pepper, and a teacupful of cream. When the blood is cold strain it through a sieve and mix it with the fat, then the groats, and lastly the seasoning; mix well, and fill the largest guts, previously well cleansed, tie in lengths of about nine inches, and boil gently for twenty minutes; when they have boiled a few minutes take them out and prick gently with a fork.

White Puddings

Boil a pint of good milk and a handful of bread-crumbs on the stove, turning often till the bread has absorbed all the milk and it is quite thick; leave it to cool. Cut six middle-sized onions in small pieces, brown them in a frying-pan with a good bit of butter. Then take half a pound of fat of the inside of the pig chopped, and mix with the onions on the fire, let it cool a few minutes, then take it off, put in the boiled bread-crumbs, six yolks of eggs, beaten up with about half a pint of cream. Stir all together. Season with salt, pepper, and some fine spices, and stuff the previously prepared gut, but not more than three parts full for fear of bursting. Tie in lengths of about six inches, put them gently into water which is quite boiling, and let them boil a quarter of an hour; take them out with a skimmer, and put them into cold water. Dry them. Broil in paper cases, and serve hot.

Pork Sausages

The trimmings from the hams and part of the grisken, an equal quantity of fat and lean should be cut small with a knife, carefully removing any sinew or hard part, then chop it very fine with a chopper. Season with pepper, salt, and a little fine spice. Add a little finely-minced sage. Mix thoroughly, and fill the skins. They may either be boiled, fried, or broiled, and take about a quarter of an hour to do.

Veal Sausages

Chop equal quantities of the lean of veal and fat bacon, a handful of sage, a little salt and pepper, and three or four anchovies; beat all in a mortar, and when used, roll in balls or the shape of a sausage and fry; serve on mashed potatoes with fried sippets.

Beef Sausages

Chop two pounds of lean beef and one pound of suet very fine, a teaspoonful of powdered thyme, one of sage, and one of allspice; season with pepper and salt; put them in skins, previously well cleaned and washed. They may be fried or broiled, and are good served with stewed red cabbage.

Godiveau, Or Veal Forcemeat

Scrape one pound of veal, half a pound of fat bacon, pound it fine in a mortar; add the crumb of a French roll, a teaspoonful of mace, and the same of nutmeg; a table-spoonful each of chopped onions, parsley, and mushrooms, or truffles, some pepper and salt; mix all this together, with two whole eggs, and rub it through a sieve. It is used on all occasions; for pies and forcemeat stuffing.