First boiled and cold; then simmer it gently in milk and water, with salt, and a piece of butter. When quite tender, take it out, and let it cool, whilst you prepare a thick batter of three eggs, three spoonsful of flour and some milk; add green onions or chives, parsley chopped fine, and ginger. Cut the tripe in square cutlets or strips, dip them in the batter, thick enough to form a thick crust, and fry in beef dripping.
Having cleaned a sheep's pluck, cut some places in the heart and liver, to let out the blood, and parboil it all (during which the windpipe should hang over the side of the pot in a bowl, that it may empty itself). Scum the water, as the pluck boils: indeed, it ought to be changed. From half to three quarters of an hour will be sufficient. Take it all out, cut off about half of the liver, and put it back to boil longer. Trim away all pieces of skin and black-looking parts from the other half of the liver, the heart, and part of the lights, and mince all together, with 1 lb. of beef suet and three or four onions. The other half of the liver having boiled half an hour longer, put it in the air to get cold; then grate it to the mince, and put more onions if you like, but slightly parboiled. Toast a large tea-cupful of oatmeal flour; turn it often with a spoon, that it may be dried equally of a light brown. Spread the mince on a board, and strew the meal lightly over, with salt, pepper and cayenne. Have ready the haggis bag (it is better to have two, for one may burst), put in the meat, with broth to make a thick stew; the richer the broth the better; add a little vinegar, but take care that the bag be not too full, for the meat must have room to swell. When it begins to boil, prick the bag with a needle; boil it slowly, three hours. The head may be parboiled, minced and added.
Read in the Chapter on Seasonings, the part relating to Curry Powder.—Curry may be made of cold meat, and makes a variety with the common mode of re-warming
