Recipes > Miscellaneous Recipes > Haggis



  • 2 ounces of wheatmeal
  • 1 ounce of rolled oatmeal
  • 1 egg
  • 1/2 ounce of oiled butter
  • 1/2 pound small sago
  • 3 eggs
  • 1 large Spanish onion
  • 1 dessertspoonful of mixed powdered herbs
  • 1 ounce of butter
  • pepper and salt to taste
  • a little milk if needed


Swell the sago over the fire with as much water as it will absorb; when quite soft put into it the butter to melt, and, when melted, mix in the oatmeal and wheatmeal. Grate the onion, and whip up the eggs; mix all the ingredients together, not forgetting the herbs and seasoning. The whole should be a thick porridgy mass; if too dry add a little milk. Butter a pudding basin, pour into it the mixture, place a piece of buttered paper over it, tie a pudding cloth over the basin, and steam the haggis for 3 hours.


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Dr. Allinson's Cookery Book (1915).

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