This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
To one qvart of well-cooked barley add six ounces of sifted sugar, mix both together with one quart of milk in a stewpan, then add four ounces of fresh butter, a pinch of salt, the rind of a lemon rubbed on sugar, and a wineglassful of whisky. Stir the whole on the fire imtil it boils, and then work the batter perfectly smooth; next work in six yolks of eggs, and then lightly mix in six whites of eggs whisked into a firm froth; pour the batter into a slightly buttered pie-dish and bake the pudding in moderate heat.
Take the stomach of a sheep,wash it well, and let it soak for several hours in Cold salt and water, then turn it inside out, put it into boiling water scald, scrape it quick!y with a knife, and let it remain in water until wanted. Clean a sheep's pluck thoroughly. Pierce the heart and the liver in several places, to let the blood run out, and boil the liver and lights for an hour and a half. When they have boiled a quarter of an hour, put them into fresh water, and, during the last half hour, let the rest of the pluck lie boiled with them. Trim away the skins, and any discolored parts there may be, grate half of the liver, and mince all the rest very finely; add a pound of finely-shred suet, two chopped onions, half a pint of oatmeal, or, if preferred, half a pound of oat-cakes, toasted and crumbled, two teaspoon-fuls of salt, and one of pepper, half a nutmeg, grated, and a grain of cayenne. Moisten with half a pint of good gravy and the juice of a small lemon, and put the mixture into the bag already prepared for it. Be careful to leave room for swelling, sew it securely, and plunge it into boiling water. It will require three hours' gentle boiling. Prick it with a needle every now and then, especially during the first half hour, to let the air out.
Fair fa' your honest sonsie face; Wool are ye worthy o' a grace As king's my iiirm.
"At a supper recently served at the Caledonian Hotel, Oban, to the local Curling Clubs, Mr. and Mrs. Craig Watt (the worthy host and hostess) created a welcome surprise by including in the bill of fare a "Curlers' Pudding," a novelty not less delicious to the taste than singular in appearance. There were two of these puddings, one at each end of the table, exactly the size and color of a pair of curling stones, resembling polished Ben Cruachan granite, and surmounted with a pair of real handles.
At a dinner given by Lord Polkemmet, of the Scottish Bar, his guests saw, when the covers were removed, that the fare consisted of veal broth, a roasted fillet of veal, veal cutlets, a veal pie, a calf's head, and calf's-foot jelly. The judge, oa-serving the surprise of his guests, volunteered an explanation. "Ou, ay, it's a cauf; when we kill a beast, we just eat up ae side, and down the other".