HAGGIS

2 oz. of wheatmeal
1 oz. of rolled oatmeal
1 egg
1/2 oz. of oiled butter
1/2 lb. small sago
3 eggs
1 large Spanish onion
1 dessertspoonful of mixed powdered herbs
1 oz. of butter
pepper and salt to taste, and a little milk if needed

Swell the sago over the fire with as much water as it will absorb; when quite soft put into it the butter to melt, and, when melted, mix in the oatmeal and wheatmeal. Grate the onion, and whip up the eggs; mix all the ingredients together, not forgetting the herbs and seasoning. The whole should be a thick porridgy mass; if too dry add a little milk. Butter a pudding basin, pour into it the mixture, place a piece of buttered paper over it, tie a pudding cloth over the basin, and steam the haggis for 3 hours.