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English Haggis

Haggis is peculiar to Scotland, but few people outside of that country care for it as originally made,--from the intestines, lungs, and stomach of a sheep,--so the English version is given, as likely to be popular when once it is tried. Weigh and chop the tongue, liver, and kidneys of a sheep, then add half their weight in fat bacon, minced fine, 2 slices of stale bread in crumbs, 2 anchovies, pounded, a spoonful of lemon juice and the grated rind, pepper, salt, and two eggs, beaten. Stir well, pour into a mould, steam it for 2 hours and turn out. Serve hot, with a sauce, if desired.