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Maciver, Susanna
Author of Cookery and Pastry, 1787, she gives the recipe for a haggis, which in Burns's day was a luxury dish. 'Make the haggis-bag perfectly clean; parboil the draught; boil the liver very well, so as it will grate; dry the meal before the fire; mince the draught and a pretty large piece of beef very small; grate about half the liver; mince plenty of suet, and some onions small; mix all these... and season them properly with salt and mixed spices; take any of the scraps of beef... and some of the water that boiled the draught, and make about a choppin of good stock of it; then put all the haggismeat into the bag, and that breath in it; then sew up the bag; but be sure to put out all the wind before you sew it quite close... If it is a large haggis, it will take at least two hours boiling.'
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