Scotch Haggis.


"Fair fa' yer honest, sonsy face,
Great chieftain o' the puddin' race."


It is to be hoped the shade of Burns will forbear to haunt those who have
the temerity to appropriate the sacred name of Haggis for anything innocent
of the time-honoured liver and lights which were the _sine qua non_ of
the great chieftain. But in Burns' time people were not haunted by the
horrors of trichinae, measly affections, &c., &c. (one must not be too
brutally plain spoken, even in what they are avoiding), as we are now, so
perhaps this practical age may risk the shade rather than the substance.

For a medium-sized haggis, then, toast a breakfastcupful oatmeal in front of
the fire, or in the oven till brown and crisp, but not burnt. Have the same
quantity of cooked brown or German lentils, and a half-teacupful onions,
chopped up and browned in a little butter. Mix all together and add 4 ozs.
chopped vegetable suet, and seasoning necessary of ketchup, black and
Jamaica popper.

It should be fairly moist; if too dry add a little stock, gravy, or extract.
Turn into greased basin and steam at least 3 hours. An almost too realistic
imitation of "liver" is contrived by substituting chopped mushrooms for the
lentils. It may also be varied by using crushed shredded wheat biscuit
crumbs in place of the oatmeal. Any "remains" will be found very toothsome,
if sliced when cold, and toasted or fried.