HAGGIS  , a dish consisting of a See also:

• CALF
• CALF, THE GOLDEN

calf's, See also:

• SHEEP
• SHEEP (from the Anglo-Saxon sceap, a word common in various forms to Teutonic languages; e.g. the German Schaf)

sheep's or other See also:

• ANIMAL
• ANIMAL (Lat. animalis, from anima, breath, soul)

animal's See also:

• HEART
• HEART, LUNG

heart, See also:

• LIVER (O. Eng. lifer; cf. cognate forms, Dutch lever, Ger. Leber, Swed. lefver, &c.; the O. H. Ger. forms are libara, lipora, &c.; the Teut. word has been connected with Gr. i'prap and Lat. jecur)

liver and lungs, and also sometimes of the smaller intestines, boiled in the See also:

• STOMACH (Gr. vrbsaxos from arbga, a mouth)

stomach of the animal with seasoning of See also:

• PEPPER
• PEPPER, WILLIAM (1843–1898)

pepper, See also:

• SALT (a common Teutonic word, cf. Dutch zout, Ger. Salz, Scand. salt; cognate with Gr. &Xs, Lat. sal)
• SALT, SIR TITUS, BART

salt, onions, &c., chopped See also:

• FINE

fine with See also:

• SUET (M. Eng. sewet, a diminutive of O. Fr. seu, suis, mod. suif, lard, from Lat. sebum, or sebum, tallow, grease, probably allied to sago, soap)

suet and oatmeal . It is considered peculiarly a Scottish dish, but was See also:

• COMMON

common in See also:

• ENGLAND
• ENGLAND, THE CHURCH OF

England till the 18th See also:

• CENTURY (from Lat. centuria, a division of a hundred men)

century . The derivation of the word is obscure .