Others question her very existence or suppose her to have been Scott's mistress. Meg included haggis in her suggested Bill of Fare for St. Andrew's day, Burns' Clubs, or other Scottish National Dinners. Her book gives two haggis recipes. Sheep's pluck and paunch, beef-suet, onions, oatmeal, pepper, salt, cayenne, lemon or vinegar. A finer haggis may be made by parboiling and skinning sheep's tongues and kidneys and substituting these, minced, for most of the lights, and soaked bread or crisped crumbs for the toasted meal.
Some cooks use the small tripes in making lamb's haggis.
Mutton suet, beef marrow, bread crumbs or oatmeal, anchovies, parsley, lemon, pepper, cayenne, eggs, red wine. Serve hot as fire, with a brown gravy and venison sauce. We have come quite some way from simple cottage fare. Not all haggis in Scots recipe books is made with a sheep's paunch. It should not be too moist.