Haggis

[Erick and Sue <bduck@fred.net>]

Poster: Erick and Sue <bduck@fred.net>


Greetings All --

While browsing through my local Library I found a very cool book.

The Highlander's Cookbook: Recipes from Scotland by Sheila MacNiven Cameron
copyright 1966

It is full of tasty recipes like; Rizzard Haddies, Finkadella, and of
course Haggis.  There are two recipes in the book for Haggis.  One is very
authentic-looking the other looks like a recipe for Haggis for the
faint-of-heart.

In any event, for those interested, here is Sheila's recipe for Haggis (in
1966).

1 Sheep's stomach bag
Sheep's lungs (optional)
1 Sheep's heart
1 Sheep's liver
1/2 lb fresh beef suet
3/4 c oatmeal
3 medium onions, minced
1 tsp salt
1/8 tsp pepper
pinch cayenne
3/4 c beef stock or gravy

Take the stomach bag and wash thoroughly, with cold water.  Turn inside
out.  Scald with boiling water, and scrape with a knife.  Put aside in
cold, salted water for several hours, or overnight.

Cover the liver, heart, and lungs ('lights'), if used, with cold water.
Bring to a boil, and simmer for an hour and a half.  Cool.

Toast the oatmeal in a shallow pan in a slow oven, shaking occasionaly.
Cut away the gristle and pipes from the meat.  Chop up the heart and lungs.
Grate the liver with a coarse grater.  Mince the suet.  Mix the heart,
lungs, liver, suet, toasted oatmeal, minced onion, salt, pepper, and
cayenne together, with 3/4 c of the stock the meat cooked in (or 3/4 c
gravy).  Add more salt & pepper to taste.

Fill the bag with this mixture about 2/3 full.  Leave room for the oatmeal
to swell.

Press the air out of the bag and sew up securely.  Put it into a pot of
boiling water.  When it begins to swell prick several times with a needle
so it won't burst.  Boil for 3 hours, uncovered, adding more water when
needed to keep the level up over the haggis.

Place haggis on a hot platter.  Remove the threads and serve with a spoon.

Haggis is traditionally served with "Neeps & Nips" Mashed turnips and nips
of whisky--and mashed ptatoes.  And if you want to do it right it should be
piped in and presented to the head of the table.  If a round table is being
used, and you're confused as to where the head is, you can recall the
famous old story about a gathering of clan cheiftans.  Among these worthies
was the cheif of the clan MacGregor, a man not noted for his humility.
When a discussion arose, before the arrival of the haggis, as to which spot
on the circular table was the head, MacGregor looked u pfrom where he had
planted himself, and announced firmly and loudly, "Whur the MacGreegor sits
is the head of the table!"

Serves 6.


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