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Potted Hough Delicious Starter for a Haggis Supper

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“This is from my Grandmothers hand written recipe book. Have not made this yet but do remember eating it and it was good! Hough is an old Scottish word for shank of beef but is used up here now for ham as well.”
READY IN:
4hrs 10mins
SERVES:
4
UNITS:
Metric

Ingredients Nutrition

Directions

  1. place the meat and bone in a large pan and add enough cold water to just cover.
  2. tie the bay leaf and spices in a piece of muslin and add to the pot.
  3. bring to the boil, skim and simmer for 3-4 hours.
  4. drain the stock from the pan but don't throw away, flake the meat from the bone and shred or chop it finely.
  5. place the meat and stock back in the pan and taste for seasoning. boil again for another 10 mins or so to reduce the liquid. (N.B. this is how it was written but I think seasoning may be better left until liquid has reduced).
  6. pour the mixture into moulds or small bowls and leave to cool.
  7. Chill and serve with oatcakes and a good strong mustard or piccalilly.

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