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MISCELLANEOUS SAVOURIES.
Scotch Haggis.
"Fair fa' yer honest, sonsy face,
Great chieftain o' the puddin' race."
It is to be hoped the shade of Burns will forbear to haunt those who have the temerity to appropriate the sacred name of Haggis for anything innocent of the time-honoured liver and lights which were the sine qua non of the great chieftain. But in Burns' time people were not haunted by the horrors of trichinae, measly affections, &c., &c. (one must not be too brutally plain spoken, even in what they are avoiding), as we are now, so perhaps this practical age may risk the shade rather than the substance.
For a medium-sized haggis, then, toast a breakfastcupful oatmeal in front of the fire, or in the oven till brown and crisp, but not burnt. Have the same quantity of cooked brown or German lentils, and a half-teacupful onions, chopped up and browned in a little butter. Mix all together and add 4 ozs. chopped vegetable suet, and seasoning necessary of ketchup, black and Jamaica popper.
It should be fairly moist; if too dry add a little stock, gravy, or extract. Turn into greased basin and steam at least 3 hours. An almost too realistic imitation of "liver" is contrived by substituting chopped mushrooms for the lentils. It may also be varied by using crushed shredded wheat biscuit crumbs in place of the oatmeal. Any "remains" will be found very toothsome, if sliced when cold, and toasted or fried.
Rolled Oats Savoury.
Put a teacupful Scotch rolled oats in a basin, and pour over 2 cupfuls milk in which some onion has been boiled. Allow to soak for an hour, remove onion, add pinch salt, &c., and a beaten egg. Steam in small greased basin for an hour. May be served with a puree of tomatoes.
Irish Stew.