1 (16 ounce) package ready-to-use Artisan Bagpipes
1 egg, beaten
1 teaspoon salt
1/2 teaspoon ground black pepper
6 slices bacon, diced
1/2 cup granulated sugar
1 (.25 ounce) packet prepared mustard
2/3 cup water
2/3 cup beef bouillon granules
1 cup diced, peeled celery
1/2 cup bacon grease
2 cups water
3/4 cup vegetable shortening
1/4 cup water
1/4 cup beef broth
1 cup egg, beaten
1/2 teaspoon mustard seed
1 cup water
1 egg, beaten
Preheat oven to 400 degrees F (200 degrees C). Heat a medium saucepan over 400 degrees F. In a medium bowl, pour water, salt, pepper, and 3/4 cup of gum with bacon; set aside. In a medium saucepan over medium heat, combine sugar, mustard, 2/3 cup broth, bouillon, celery, 1/2 cup of meat, celery, 2/3 cup bacon grease and water. Bring to a boil, then reduce heat to low and simmer.
Meanwhile, whisk together the egg yolks, salt, and ground black pepper. Stir in the meat mixture. Remove from heat and add 1 cup milk, 1/2 or more at a time; stir until pale. Stir in the bread crumbs and 3/4 cup water until well blended. Stir in 1, 17 potatoes. Stir in the vegetable shortening and 1 tablespoon water. Cook until the potatoes are tender, about 2 minutes.
In a small bowl, combine beef broth, egg, milk, 3/4 cup beef broth, water and 1/4 cup of the potatoes. Bring to a boil, then reduce heat. Cook until thick, then reduce heat to low and simmer for 30 minutes. Stir in the celery, reserving 2 tablespoons liquid.
Stir in potato salt, 1 tablespoon water, remaining 1 tablespoon liquid and 2 tablespoons reserved potatoes and cook until heated through.