SCOTLAND[/color]Here is Scottish cooking at its most inventive and thrifty. In a country devoted to sheep farming it is hardly surprising that a way has been found to turn meat that would otherwise be wasted into a delicious savoury dish. Robert Burns in his ode "To a Haggis" describes it as 'Great chieftain o' the puddin'--race'.HAGGIS[/size]
1 sheep's stomach bag plus the pluch (lights, liver and heart)
1 lb. lean mutton
6 oz. fine oatmeal
8 oz. shredded suet
2 large onions, chopped
salt and pepper
about 1/4 pint beef stock
Method:Soak the stomach bag in salted water overnight. Place the pluck (lights, liver and heart) in a saucepan with the windpipe hanging over the edge. Cover with water and boil for 1 1/2 hours. Impurities will pass out through the windpipe and it is advisable to place a basin under it to catch any drips. Drain well and cool. Remove the windpipe and any gristle or skin.
Mince the liver and heart with the mutton. (Add some of the lights before mincing if you wish.) Toast the oatmeal gently until pale golden brown and crisp. Combine with the minced mixture, suet and onion. Season well and add sufficient stock to moisten well. Pack into the stomach bag, filling it just over half-ful as the stuffing will swell during cooking. Sew up the bag tightly or secure each end with string. Put an upturned plate in the base of a saucepan of boiling water, stand the haggis on this and bring back to the boil. Prick the haggis all over with a large needle to avoid bursting and boil steadily for 3 to 4 hours.
Makes 6 to 8 servings.Note: If making two smaller haggis, attach them with a length of string to a wooden rod. Gently lower into the pan of boiling water and rest the wooden rod on the top of the pan. This way the haggis cook more evenly.
Oh Pat... I just cannot fathom such ingredients... stomach etc in a bag? Did you ever eat this when you were in Ireland? Was this a common dish?
I see where you posted this very late...BUT not as late as my reply. Another sleepless night for me here.
I'm hoping as I scroll through the various topics; someone else will be online! ::) :o
Tee Hee! Thanks Pat. I'm not much of a chef but I do like Haggis.
Most Hotels nowadays on the Scottish Mainland hold a special meal on Burn's Night where a haggis is piped in held by the head chef. It is then toasted before being cut and served. It's very tasty!
Judy - we do not eat the skin! Tee Hee! Hope you get some sleep and may the Lord give you songs in the night.
I love haggis too, Iain. Jack was a Lt. in the 48th Highlanders regiment and I loved to attend the dinners when they piped in the haggis.
Well! I don't know if I would eat this knowing the ingredients ahead of time. However, I would try it before anybody explained to me what it was.
I'll have to take your word that it is good. Right now a bowl of cereal sounds good to my stomach.
Isn't it amazing how we all eat different foods all over....southern grits & butter (sometimes with grated cheese on top) are really good. So is fried fatback, collard greens, blackeyed peas and fried hoecake!
Pat ~ Well I don't think I am about to fix this for myself, but I did save it so if I have any family come in from Scotland, I can fix them something from home! (VBG)
I have never acquired a taste for lamb. I don't think I will be preparing this for myself or my family. Maybe if it was chocolate coated. LOL
Or smothered in salsa? haha
If I have ever eaten lamb, I don't know it. I would try this if someone else fixed it but I wouldn't fix it. Don't know where I would get the ingredients for one thing.
???
Etta Sue! You have been playing in my paint - painting my words red. Thanks - I see that I missed it & do appreciate your help.
Pat: I meant to comment on your new picture - red is a great color for you.
Iain: I did not know that you are in Scotland. It has always been a dream to visit there and perhaps one day we shall.
Pat: I could not get the music to play today. Sometimes that happens - it is so interesting to read Jack's messages. What a treasure you have to share with all of us and thank you for sharing.
The book sale is beginning tonight and we will move 25,000 books to the mall and hope that most of it sells. It is a tremedous effort. I am taking a break for a few hours now and then bedlam is over the entire weekend. Carol
Haggis........hmmmmmm.........interesting! We don't have lamb around here, rarely see even lamb chops in the stores. I do have a question, though---what are the "lights?" Do you mean the lungs??? Yuck, if so--I don't think I would want to eat lungs. On the other hand, why not? We eat other internal organs....... ???
Anyway, Pat, if you want to make Haggis for me when I come to visit, or order some when we go to England/Scotland/Wales, then I will be a sport and try it. I might even like it! :o ;D
(Aren't we going to Ireland, Janet?) ;D ??? :'(
Oh, sure, Pat! Let's do it all!! ;D
I take a bowl of cheerios, if it is all the same, thank you very much.
Karma ~ Here I was all prepared to serve Haggis to you when y'all come to see Etta Sue and I! ;) :D ;D :o
Uh, I think Bernard and I are going ot be fasting that day! ::) But you go ahead and fix you adn Ettz some, and we will watch (then eat cheerios after we go to bed!) ;) :D
Karma ~ ;D ;D ;D ;D ;D ;D
(Chuckle)
Jerry, not at my house, you won't!
Karma, bring lots of cheerios!!!!!
You guys don't know what you're missing! It's really delicious and I mean that!
;D ;D
I know it is very well delicious because you say it is, Pat. But right now, I just don't think I could stomach stomach! ::) ::) ::)
You don't eat the stomach! :o ::)
That's just a "container"--just like the containers that sausage meat is put into! ;D
Quote from: Pat Scott on June 09, 2003, 06:08:24 PM
You don't eat the stomach! :o ::)
That's just a "container"--just like the containers that sausage meat is put into! ;D
. . .only different! :-\ :-X :o ;)
Karma ~ I think she means it is a container, but not quite like a poke! ::) ;) :D ;D