Gie her a Haggis.

Burns.

Make the haggis bag perfectly clean; parboil the draught, boil the liver very well, so as it will grate, dry the meal before the fire, mince the draught and a pretty large piece of beef, very[42] small; grate about half the liver, mince plenty of the suet and some onions small; mix all these materials very well together with a handful or two of the dried meal; spread them on the table, and season them properly with salt and mixed spices; take any of the scraps of beef that are left from mincing, and some of the water that boiled the draught, and make about a choppin (i. e. a quart) of good stock of it; then put all the haggis meat into the bag, and that broth in it; then sew up the bag; put out all the wind before you sew it quite close. If you think the bag is thin, you may put it in a cloth.

[42]

If it is a large haggis, it will take at least two hours boiling.

N. B. The above is a receipt from Mrs. MacIver, a celebrated Caledonian professor of the culinary art, who taught and published a book of cookery, at Edinburgh, A. D. 1787.

SALT BEEF.

The British fleet, which now commands the main, Might glorious wreaths of victory obtain, Would they take time, would they with leisure work, With care would salt their beef, and cure their pork. There is no dish, but what our cooks have made And merited a charter by their trade. King.

King.

Make a pickle of rock salt and cold water strong[43] enough to bear an egg, let a little salt remain in the bottom of the tub; two quarts of molasses and a quarter pound of saltpetre is sufficient for a cwt. of beef. It is fit for use in ten days. Boil the beef slowly until the bones come out easily, then wrap it in a towel, and put a heavy weight on it till cold.

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TO PICKLE TONGUES FOR BOILING.

Silence is commendable only In a neat’s tongue dried. Shakspeare.

Silence is commendable only

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