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this is obvious; for had they not been acceptable to the palate, they could neither have gained nor maintained their supremacy.
Clean a sheep's pluck thoroughly, and make cuts in the heart and liver, to let the blood flow out. Parboil the whole, letting the wind-pipe lie over the side of the pot so as to disgorge the phlegm and blood from the lungs. The water may be changed after a few minutes’ boiling for fresh water. A half-hour's boiling will be sufficient; but throw back half the liver to boil so as to grate easily. Then take the heart, the other half of the liver, and part of the lights, trimming away all skins and black looking parts, and mince them together. Mince also a pound of good beef suet and four or more onions, and grate the former half of the liver. Have a dozen of small onions peeled and scalded in two waters, to mix with this mince. Toast some oatmeal before the fire for hours, till it is of a light brown colour, and perfectly dry. Four teacupsful of meal will be sufficient. Spread the whole mince on a board, strew the meal lightly over it, and a high seasoning of pepper and salt well mixed. Provide a haggis bag perfectly clean, and not thin in any part, else your labour may be lost by its bursting. Be careful not to fill the bag too full, but allow the meat room to swell; press out the air, and sew up the bag; prick it with a large needle when it first swells in the pot, to prevent bursting. Let it boil slowly for three hours.
This is a genuine Scotch Haggis.
MINCED COLLOPS, AN ECONOMICAL DISH.
Mince a fleshy piece of beef, free of skins and gristles, very fine, and season it with salt and pepper. Mix up the collops with a little water, and,
