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Haggis, English

Take the heart, tongue, kidneys, and part of the liver of the sheep; and if this is not likely to be enough, add the meat from a sheep's head. Weigh these ingredients, and take half their weight in fat bacon. Mince all very finely, and add the crumb of a penny roll, grated, two pounded anchovies, a tea-spoonful of minced lemon-rind, and a little pepper and salt. Mix thoroughly, and moisten with two beaten eggs and a glass of wine. Take a well-buttered mould, put in the mixture, plunge it into boiling water, and boil for two hours. Turn the haggis out on a hot dish before serving. Sufficient, without the head for six or eight persons.