Scotch Omelet

Boil young tender leeks in salted water; let drain. Chop to a fine
mince and fry in hot butter. Add 6 well-beaten eggs, sprinkle with
salt and pepper and fold into an omelet and serve on a hot dish.

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Scotch Baked Mutton

Season a leg of mutton well with salt and pepper. Dredge with flour
and let bake in a hot oven until nearly done. Then add some boiled
turnips cut in quarters; sprinkle with pepper and flour; let bake
until browned. Serve the mutton on a platter with the turnips.

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Haggis (SCOTCH)

Chop a sheep's tongue, liver and heart and 1 pound of bacon. Add 2
large chopped onions; season with 1/4 teaspoonful of red pepper and 1
teaspoonful of mixed herbs and salt to taste. Mix with 1 pint of
toasted oatmeal, 2 beaten eggs and the grated rind and juice of a
lemon. Then clean the pouch of the sheep and fill with the mixture.
Lay in boiling water and let boil three hours. Serve with apple-sauce.

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Scotch Scones

Sift 1-1/2 pints of flour; add a pinch of salt, 1 teaspoonful of soda
mixed with 1 pint of sour milk. Mix to a soft dough. Lay on a
well-floured baking-board and roll 1 inch thick. Cut with a round
cake-cutter and bake on a hot greased griddle until brown on both
sides. Serve hot with butter.

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