Penny Dreadful: From True Crime to FictionThe Madding Crowd: 18th Century LondonBloodletting: Barber Surgeons and Early MedicineThe Play's the Thing: From Melodrama to Musical

Black Pudding or Blood Sausage
Bubble and Squeak
Chatwetty's Traditional Meat Pie
Cock-A-Leekie Stew
Love in Disguise
Poor Knights
Spotted Dick
Steak and Kidney Pie
Sweeney Todd, The Demon Barber of Fleet Street in Concert
In the days when hunting was a means of survival, all parts of the dead animal were put to use. Stomachs made excellent cooking vessels. Haggis evolved from mixing organs with spices and meal, placing them in this natural "pot" and cooking the contents.
Makes 6 to 8 servings.
1 sheep's stomach bag
1 sheep's pluck (lights, liver and heart)
1 pound lean mutton
1 cup beef stock
1 cup fine oatmeal
1 cup shredded suet
2 large onions, chopped
Salt and pepper
1. Soak the stomach bag in salted water overnight.
2. Place the pluck (lights, liver and heart) in a saucepan with the windpipe hanging over the edge. Cover with water and boil for 1 hour. Impurities will pass out through the windpipe - it is advisable to place a basin under it to catch any drips. Drain well and cool.
3. Remove the windpipe and any gristle or skin. Mince the liver and heart with the mutton. (Add some of the lights before mincing if you wish.)
4. Toast the oatmeal gently until pale golden brown and crisp. Combine with minced mixture, suet and onion. Season well and add sufficient stock to moisten well.
5. Pack mixture into the stomach bag, filling it just over half full, as the stuffing will swell during cooking. Sew up the bag tightly or secure each end with string.
6. Put an upturned plate in the base of a saucepan of boiling water, stand the haggis on this and bring to a boil. Prick the haggis all over with a large needle to avoid bursting and boil steadily for 3 to 4 hours.


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