| You are absolutely correct, those are the ingredient for Haggis.
It really is a tasty meal. In Scotland it is tradditional to eat
Haggis with "Bashed Neep's" which in England we call Turnips but in Scotland
are Swede's ??! ( Bashed = Mashed ).
A great favourite of Robby Burns, who described it as 'a Great Chieftan
o' the Pudding Race".
They of course are obtainable from Scotland, but we can buy them
in England in specialist food shops ie Harrods ect.
Finally, its important that you only eat them in season and drink
whisk as an accompaniment.
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| [This recipe was obtained from a book entitled 'Authentic Scottish
Cookery' by Margaret Fairlie which also includes such Scottish
specialties as Nettle Broth, Powsowdie (Sheep's head broth), Pot-
ted Hough, Boiled Sheep Tongues, Clootie Dumpling, and Skirlie (a
blend of oatmeal, onion and melted suet to be spread on buttered
toast)]
HAGGIS
This dish is served on Robert Burns' Anniversary, 25 January, and
on St. Andrews Day, 30 November, carried aloft on a silver tray by
a highlander in full Highland dress, preceded by a piper playing a
national air.
1 stomach bag
liver, lights, heart of a sheep (lights =?= lungs)
1 breakfast cup oatmeal
2 onions
8 oz. shredded mutton suet
salt
black pepper
Clean the stomach bag thoroughly and leave overnight in cold
water to which salt has been added. Turn rough side out. Put
heart, lights, and liver in a pan. Bring to a boil and simmer
1-1/2 hours. Toast the oatmeal on a tray in the oven or under
the grill. Chop the heart, lights and liver. Mix all ingredients
together with the suet, adding salt and pepper. Keep mixture
sappy, using the liquid in which the liver was boiled. Fill the
bag a little over half full, as mixture needs room to swell.
Sew securely and put in a large pot of hot water. As soon as
mixture begins to swell, prick with a needle to prevent bag
from bursting. Boil for 3 hours.
Serve with mashed potatoes and mashed turnip. Serves 6-8.
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I couldn't help noticing the lack of a Scottish input here, so I'll
put that right!
As a Scot who's never cooked a Haggis (come to think of it - I've
never really cooked anything) but enjoyed it many times, I'd just
like to set the record straight on a point or two.
Although we tend to eat more of it around Burns' night, we by no
means restrict ourselves to one night in the year. It's enjoyed
all year round.
If you do eat REAL Haggis, keep some strong mints handy as it can
be worse than garlic on your breath!
By the way, we like to let the English believe that the Haggis is
a wild bird only found in the Scottish highlands. Don't give the
game away.
For .6 - It's not Haggis which makes us "dour & humourless" - it's
the Scottish climate.
Michael Donnelly,
Ayr, Scotland
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| I am a Scottish wife and mother who cooks haggis for my family.I buy
the large oval shape haggis from my butcher.Pre set my oven to 200 cut
the haggis in two pieces place on my metal tray leave for approx 20 -
30 mins the wrapper will have shrivelled up by this time ,take out oven
add to a plate with mashed turnip and mashed potatoes and you have a
lovely meal.
by the way fast food haggis is from the chip shops over here.It's
smaller than the one's the butcher sells but has been deep fried with
batter on it, add it to chips and you have a haggis supper,lovely after
a night out, Fiona from Scotland,
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