Grandma’s Pot Haggis
Grandma Wilkie used to make these quite often for our lunch. She really did cook quite a few different styles of food and she cooked each one so well…what a treat her house was for our taste buds!
Well, here we go with our Pot Haggis ingredients;
First, you boil the liver for about forty minutes (Remember, these instructions are for sea level up to a couple of thousand feet. If you’re cooking in a high altitude place, like the Alps or the Rockies you’ll need to lengthen the time to suit your elevation.) Let it sit and cool enough for you to handle. Don’t throw the water out, you may want it a little later.
Grate or mince the liver now. Part boil (approx. 10 mins. so that onions are still firm) the onions at the same time, the chop them into small pieces. Chop the suet into small pieces also.
Next, place the oatmeal in a thick-bottomed pan, and toss over the fire (or burner on your range…it will take a little longer with an electric burner) until all is lightly browned.
Now, you add the liver, the suet, onions and chives (chop the chives into very small pieces). Season this with salt and pepper (I, as Grandma did, prefer sea salt and freshly milled black pepper). Now, moisten all of this with the bree or the water you boiled the liver in.
The original recipe called for a greased bowl to put all this into now, cover the bowl with greased paper (wax paper will do) and let it steam for about two hours. Instead of greased paper, Grandma Wilkie always covered this with a layer (she called it a lid) of suet pastry. I’ve never tasted Pot Haggis like those that Grandma used to make…I’d like to think that mine are close to being as good, but I just don’t know!
I hope you enjoy your pot Haggis as much as I’ve always enjoyed mine. See you again soon,
Polly
Filed under: Beef, Free Recipe, Grandmother's Recipes, Scottish Recipe, liver, suet on July 1st, 2008
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