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Re: Haggis

Poster: Tom Rettie <tom@his.com>

>Poster: Rcardiff@aol.com

>Brok fashion, he doesn't want to waste a bite. Therefore we are in search of
>a good Haggis recipe. (I know, the idea of a GOOD Haggis may be an oxymoron
>to some).
>Anyway, any recipes or leads to recipes would be greatly appreciated. I hate
>to think of what he will come up with if he has to wing it!

Well, okay, you asked for it.  Be aware, this is not necessarily for
internal consumption.  This is not a traditional haggis (no lung, more beef
than sheep), so you may have to improvise, but its the only one I've got

1 lb. beef heart, in 2-inch strips
1 lb. beef liver
1/2 lb. lamb stew meat, in 1-inch pieces
1-1/2 cups chopped yellow onion
4 tbsp Scotch (plus plenty for the cook and more for the guests)
2 cups toasted oatmeal
2 tsp salt
1/2 tsp black pepper
1 tsp thyme
1/2 tsp rosemary
1/4 tsp nutmeg
3 beef caps (the casings)
1 cup distilled vinegar
1/2 tbsp salt (to soak the caps)

Put heart in covered pot just covered with water.  Simmer for 70 min.  Add
liver and lamb, cover and simmer for 20 min.  Remove contents of pot and
cool.  Reserve 1 cup of liquid.

Coarse grind everything (except the caps).

Mix all ingredients (except the caps, vinegar and salt for soaking).  Mix
well and let sit.

Rinse the caps in cold water.  Turn inside out and soak in cold water,
vinegar, and salt for 1/2 hour.  Drain and rinse well.

Divide ingredients in three parts.  Fill caps and tie off with string.
Pierce the caps to vent steam.  Place in steamer for about 80 min.

Hope that helps.  Me, I'm sticking with the Scotch.

Your servant,

Findlaech mac Alasdair

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