Mrs Maciver’s Good Scotch Haggis (From The Cook’s Oracle by Dr William Kitchiner (1817)
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 of the liver. Mince plenty of the suet and some onions small. Mix all these well together with a handful or two of the dried meal.
Spread them on the table and season them 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 (sic.) a quart of good stock of it. Then put all the haggis meat into the bag and that broth in it.
Sew up the bag, but be sure to put out all the wind before you sew it quite close. If you think the bag is thin, you may put it in a cloth. A large one will take two hours boiling.