Some more 18th Century Recipes…

Another couple of recipes for you all to enjoy. Since the Scottish Short Bread went down so well we’ve stuck with the Scottish theme to start with a classic Haggis!

This recipe comes from ‘The Cookbook of Unknown Ladies.’

A  Good Scotch Haggis

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 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. From Mrs Maciver of Edinburgh

I’m going to be honest and say we’re not too keen to try this one. Liver is not something we generally buy so we think instead we might adapt it a little and as for the ‘haggis bag’, if any of you wish to use the traditional sheep’s stomach you again may well be on your own.

For our second recipe we’ve chosen something a bit more fun to recover from the haggis experience.

To Make Orange Wine

Take forty gallons of water, a hundred best Jam[aic]a sugar, the whites of 32 eggs beaten well. Mix all thes together. Pare two hundred and forty oranges very thin. Boil the liquor an hour & skim it while any skim rises, then pour it on the rind of the oranges & when it is neare cold, strain 12 quarts of orange juice into it & barm it rather warmer than you would ale. Stir it twice a day for 3 days, then tun it the third day. When it has done working in the cask, put in seven quarts of brandy. This quantity makes a barrel. There will be some liquor left after tunning, which must be carefully kept to fill your cask while working. If it should not work well in the tubs, tun it sooner than the 3 days. If the oranges be large, you need not pare so many.

For those who aren’t familiar a barm is the yeasty foam that rises to the surface of fermenting liquors and is basically an archaic word for yeast.

Again we may have to adapt, simply based on the quantities. I don’t about you but a barrel of Orange Wine seems a little excessive, even for us and there is no one willing to pare two hundred and forty oranges! Still if you’re planning a party maybe you’ll be willing to try for the whole barrel. In which case we have to insist on seeing proof of the final result.

As always like, tweet, share, follow, comment and stagger down the streets yelling our name when you’re tipsy on Orange Wine. Have fun. K & D