Since our August,
2000, trip to Scotland, the concept of haggis has become the topic of a fair amount of joking
for Laura Lee, Mom, Dad, and I. Dad and I actually tried some at a buffet in
Edinburgh...of course BEFORE we had actually read the recipe. If any of you actually
try this recipe, please Email us from the hospital and let us know how it was. Mom
& Dad sent this recipe.
1 cleaned sheeps stomach
2lb dry oatmeal
1lb chopped mutton suet
1lb lambs or deers liver - boiled and minced
1pt (2cups) stock
Heart & lungs of sheep - boiled and minced
1lb chopped onion
1/2 teaspoon each of cayenne pepper, jamaica pepper(allspice), pepper and
Toast oatmeal until crisp then mix all ingredients (except sheeps stomach) together and
add the stock. Fill bag to just over half full, press out air and sew up securely.
Have ready large pot of boiling water, prick haggis all over with large needle so it does
not burst. Boil slowly 4-5 hours.
Note also - I have been advised that when boiling the lungs, it is wise to let the trachea
(windpipe)hang over the side of the pot. If you don't do this and the trachea
folds over on itself in the pot the air trapped in the lungs will expand and cause the
lungs to burst, spraying your kitchen with boiling water and bits of improperly
Serves approx 12.
Note oatmeal is NOT the same as oatmeal in USA - I believe the US term is steel-cut oats.
Haggis is traditionally served on Robert Burns Anniversary (25th January) and St. Andrews
day (30th November), carried aloft into the dining hall by a highlander in full highland dress, preceded by a piper playing a national air. The haggis is then
addressed with a poem prior to being served!
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