| jS 'Appendix to the Art of Cookery , 
3 T o make a Scotch haggafs. 
TAKE the lights, heart, and chitterlings of a calf, chop them 
very fine, and a pound of fuet chopped fine ; feafon with pep^ 
per and fait to your palate ; mi# in a pound of flour, or oatmeal, 
roll it up, and put it into a call’s bag, and boil it ; an hour and 
half will do it. Some add a pint of good thick cream, and put 
in a little beaten mace, clove qr nutmeg ; or all-fpice is very 
good in it. 
VlO make it fweet with fruit . 
TAKE the meat and fuet as above, and flour, with beaten 
mace, cloves, and nutmeg to your palate, a pound of currants 
wafhed very clean, a pound of rajfins fioned and chopped fine, 
half a pint of lack ; mix all well together, and boil it in the 
calf’s bag two hours. You muft carry it to table in the bag it 
is boiled in. 
(Zfl make four crout . 
TAKE your fine hard white cabbage, cut them very final!, 
have a tub on purpofe with the head out, according to the 
quantity you intend to make; put them in the tub : to every 
four or five cabbages, throw in a large handful of fait; when you 
have done as many as you intend, lay a very heavy weight on 
them, to pref$ them down as flat as poffible, throw a cloth on 
them, and lay on the cover; let them hand a month, then you 
tnay begin to ufe it. It will keep twelve months, but be fure to 
keep it always clofe covered, and the weight on it; if you throw 
a few carraway feeds pounded fine amongft it, they give it a fine 
flavour. The way to drefs it is with a fine fat piece of beef Hew¬ 
ed together. It is a difh much made ufe of amongft the Ger¬ 
mans, and in the North Countries, where the froft kills all the 
qabbages; therefore they preferve them in this manner, before 
the froft takes them. 
Cabbage-ftalks, caulifiower-ftalks, and attichoke-ftalks, peel’d 
and cut fine down in the fame manner, are very good. 
ITo keep green peafe , beam , &c. and fruit , frefh and good 
till Chrijtmas. 
OBSERVE to gather all your things on a fine clear day, in the 
increafe or full moon; take well-glazed earthen or ftone pots 
quite 
