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To make a Haggas Pudding.

To make a Haggas Pudding. is a traditional Stuart recipe for a classic but rather unusual haggis of a calf intestine, egg, cream, currant, herb and suet blend boiled in a sheep's stomach. The full recipe is presented here and I hope you enjoy this classic Stuart version of: To make a Haggas Pudding.

prep time

20 minutes

cook time

60 minutes

Total Time:

80 minutes

Serves:

6–8

Rating:

Tags : Herb RecipesBeef RecipesMutton RecipesBread RecipesMilk RecipesBritish Recipes

To make a Haggas Pudding: Classic Stuart period English recipe from Robert May for a dish of sheep's stomach filled with a blend of calf intestines, eggs, fruit, sugar, spices and herbs that's boiled to cook.

Original Recipe

To make a Haggas Pudding. (from Robert May's Accomplisht Cook 1660)

To make a Haggas Pudding.

        Take a calves chaldron being well scowred or boiled, mince it being cold, very fine and small, then take four or five eggs, and leave out half the whites, thick cream, grated bread, sugar, salt, currans, rose-water, some beef-suet or marrow, (and if you will) sweet marjoram, time, parsley, and mix all together; then having a sheeps maw ready dressed, put it in and boil it a little.

Modern Redaction

Whilst not the earliest recipe for Haggis I have seen (that distinction goes to: The Second Part of a good Huswifes Jewel by Thomas Dawson 1597; which is essentially the same as the recipe given here.

Ingredients:

600g prepared calf entrails
2 egg yolks
2 eggs
300ml cream (about)
300g fine breadcrumbs
2 tbsp brown sugar
1/2 tsp salt
100g currants
4 tbsp rose water
100g shredded beef suet
2 tbsp marjoram, chopped
2 tsp fresh thyme, chopped
4 tbsp parsley, chopped
1 prepared sheep stomach

Method:

Bring a pan of water to a the boil, add the calf entrails and boil for about 20 minutes, or until soft. Drain the entrails and chop finely. Place in a bowl and mix with the eggs, egg yolks, breadcrumbs, sugar, salt, currants, rose water, beef suet and herbs. Now work in enough cream to turn the mixture into a soft dough-like consistency.

Stuff the resultant mixture into the sheep stomach (do not pack too tightly, as the mixture will expand on cooking). Sew the two openings closed then bring a pan of lightly-salted water to a boil, add the haggis and cook for about 60 minutes. Serve hot.

Find more Accomplisht Cook Recipes Here and more Traditional Stuart Recipes Here.