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Scots ask US to lift haggis ban
The BBC ^ | January 20, 2008

Posted on 01/20/2008 9:33:32 AM PST by Stoat

Scots ask US to lift haggis ban

 

Chef John Paul McLachlan poses with his prize haggis
Haggis, traditionally eaten on Burns night, is banned in the US
The Scottish Government is considering asking the United States to rethink its ban on haggis imports.

Imports of Scotland's iconic dish were banned by the US in 1989 in the wake of the BSE scare because it contains offal ingredients such as sheep lungs.

Only an offal-free version of haggis is available in the US.

The move would be backed by renowned haggis maker Macsween, which believes the American market could be a very lucrative one.

A Scottish Government spokeswoman said it "will consider engaging the US government on its haggis export ban, if there is popular support for such a move from within our world famous haggis producers".

Expat Scots

Jo Macsween, a co-director of family company Macsween, said she hoped to see the ban overturned.

"The market is massive because there are so many expat Scots there and once Americans try a good quality haggis, they can't get enough of it," she added.

The dish, traditionally served with tatties and neeps on Burns' night, usually contains a sheeps lungs, liver and heart minced with onion, oatmeal, suet, spices and salt mixed with stock.

It is then boiled in the animal's stomach for around three hours.

A spokesman for the US Department of Agriculture said: "We do not allow importation because of the UK's BSE status."

We see no reason at all why people cannot eat haggis safely, so long as manufacturers follow hygiene legislation
 
Food Standards Agency

"Sheep are susceptible to TSE's and thus the US takes precautions on importing those ruminants from BSE-affected countries."

However, a spokesman for Britain's Food Standards Agency said: "We see no reason at all why people cannot eat haggis safely, so long as manufacturers follow hygiene legislation.

"We have the strictest BSE controls in the world."



TOPICS: Business/Economy; Government; News/Current Events; United Kingdom
KEYWORDS: bse; burns; burnsnight; food; haggis; nausea; robertburns; scotland
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A Scottish Family Business MacSween Haggis

BBC - Burns Night - Homepage

1 posted on 01/20/2008 9:33:33 AM PST by Stoat
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To: Stoat

Hoot Mon!!!

Neeps & Tatties!!! MMMMmmm!!!


2 posted on 01/20/2008 9:36:01 AM PST by Gman (AMIA Priest)
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To: Stoat
traditionally served with tatties and neeps on Burns' night Anybody wanna fill me in here, I'd appreciate it.
3 posted on 01/20/2008 9:36:34 AM PST by squidly
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To: HungarianGypsy; quantim; Angus MacGregor

Haggis Ping


4 posted on 01/20/2008 9:36:49 AM PST by Stoat (Rice / Coulter 2012: Smart Ladies for a Strong America)
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To: squidly

Turnips and Potatoes.


5 posted on 01/20/2008 9:37:30 AM PST by Grizzled Bear ("Does not play well with others.")
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To: squidly

Oh, and a wee dram of whiskey!


6 posted on 01/20/2008 9:38:09 AM PST by Grizzled Bear ("Does not play well with others.")
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To: Stoat

anything that has sheep lungs in it is not the food line i want to be in!


7 posted on 01/20/2008 9:38:15 AM PST by Jewels1091
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To: Gman

I’ll stick to the meat (pork) & steak pies! Stewart’s Bakery in Kearney, NJ makes the best!


8 posted on 01/20/2008 9:38:18 AM PST by alice_in_bubbaland (Ron Paul is nutcase, plain & simple.)
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To: squidly
Anybody wanna fill me in here, I'd appreciate it.

Tatties are mashed potatoes and neeps are turnips. Don't know about Burns' Night.

9 posted on 01/20/2008 9:40:01 AM PST by Drew68
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To: Jewels1091
anything that has sheep lungs in it is not the food line i want to be in!

Ditto to that !!!

10 posted on 01/20/2008 9:40:22 AM PST by Dustbunny (The BIBLE - Basic Instructions Before Leaving Earth)
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To: All

Happy Haggis Day!

http://www.youtube.com/watch?v=PivMvR2ExwI


11 posted on 01/20/2008 9:40:31 AM PST by alice_in_bubbaland (Ron Paul is nutcase, plain & simple.)
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To: Stoat
"Only an offal-free version of haggis is available in the US."

Ah yes, I can see the ads now - Haggis it offal good!

12 posted on 01/20/2008 9:41:06 AM PST by hometoroost (...the authority of a thousand is not worth the humble reasoning of a single individual. Galileo)
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To: squidly
traditionally served with tatties and neeps on Burns' night Anybody wanna fill me in here, I'd appreciate it.

BBC - Burns Night - Recipes

Haggis, neeps and tatties
Haggis
A one kilogram haggis should be boiled in a large pot for approximately 20 minutes. For larger sizes, consult the label for boiling time. Vegetarians should look out for the many variations of vegetarian haggis.

Neeps
4 large turnips
50g butter
2 teaspoons caster sugar
1 teaspoon salt
Peel and quarter the turnips. Boil for 25 minutes or until soft. Drain and mash, adding the butter, sugar and salt.

Tatties
6 large Maris Piper potatoes
70 g butter
milk
salt and pepper
Peel and quarter the potatoes. Boil for 20 minutes or until soft. Drain and mash. Scold the milk by bringing it to the boil. Remove from the heat and add the butter. Add the milk mixture to the mash until preferred consistency. Season to taste with salt and pepper.

Cranachan
6 heaped tablespoons porridge oats
3 tablespoons honey
1.5 pints of double cream
150g raspberries
2 teaspoons caster sugar
Cover a baking tray with parchment. Preheat oven to 160°C. Mix the honey and oatmeal thoroughly, spread the mixture on the parchment into 10 thin round shapes. Cook for 10-20 minutes until golden brown. Allow to cool. These will become wafer like when cold. Whip the cream and sugar together, add the raspberries and two of the wafers broken up. Gently stir the mixture to create a marble effect. Spoon into a cold bowl or glass dish and place a wafer on top.

Bannocks
2 cups of porridge oats
1 cup of flour
2 pinches of salt
butter or margarine
half a cup of boiling water
Pre-heat your oven to 200°C. Take a bowl and mix together the dry ingredients (you can add an optional pinch of soda bicarbonate to make them rise a little). Using a knife, cut three-quarters of a cup of butter or margarine through the dry ingredients until it looks like coarse bread crumbs. Add the boiling water and mix thoroughly until it forms a dough. Take a rolling pin and roll the dough into a thin sheet. Cut the dough into small round sections (about 7cm across) and place on a greased baking tray. Finally, cook your portions in the preheated oven for around 10 minutes.

13 posted on 01/20/2008 9:42:13 AM PST by Stoat (Rice / Coulter 2012: Smart Ladies for a Strong America)
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To: Drew68

“Don’t know about Burns’ Night.”

Me neither but I am imagining cold haggis sandwiches the next day.


14 posted on 01/20/2008 9:43:59 AM PST by A knight without armor
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To: hometoroost

When haggis don’t have offal, the terrorists win.


15 posted on 01/20/2008 9:44:01 AM PST by Dagnabitt
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To: Jewels1091

I’ve never had Haggis, but I have to wonder if the main objection is that you know what’s in it. I mean - do you eat hotdogs?


16 posted on 01/20/2008 9:44:29 AM PST by Hegemony Cricket (IX-XI -- numquam didici)
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To: A knight without armor

Burns Night: the celebration of Robert Burns birthday...or just an excuse to eat Haggis. :)


17 posted on 01/20/2008 9:45:41 AM PST by alice_in_bubbaland (Ron Paul is nutcase, plain & simple.)
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To: Drew68; squidly
Don't know about Burns' Night.

BBC - Burns Night - Homepage

Robert Burns: poet, balladeer and Scotland's favourite son. Each year on January 25, the great man's presumed birthday, Scots everywhere take time out to honour a national icon. Whether it's a full-blown Burns Supper or a quiet night of reading poetry, Burns Night is a night for all Scots.

 

18 posted on 01/20/2008 9:46:01 AM PST by Stoat (Rice / Coulter 2012: Smart Ladies for a Strong America)
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To: squidly

Tatties - potatoes cut up and then mashed with milk and butter. Sometimes spices are added.

Neeps - Swede (a green leafy vegetable that grows in cold climes - from the turnip family - turnip greens come in all sorts) with salt and pepper.

I’ve seen other sorts of tatties that are spuds cut into eights and allowed to fry in about 1/2” of oil, seasoned to taste.

The thing to remember about Scottish cuisine: there’s a reason you don’t see “Scottish Restaurants” in the phone book, despite the number of Scots ex-pats who have come to the US over the last 250+ years: most Scottish cuisine is very poor fare. The Highlanders were a poor and persecuted people, and their food was more or less than what was left over. Traditional haggis is but one example of this: offal, oats and spices, served up in a sheeps stomach.

You’re not about to see that served up on the Food Network by any of their shiney-happy-people chefs.

Even malt whisky is the result of poverty. Most people don’t know this, but the Scots used to drink ale, not whisky, as their national drink.

Then the English levied a malt tax on all products made from malted grains - by volume. You pay more tax on beer than whisky and so the nation of Scotland became moonshiners up in the hollows and glens. US moonshiners in the south have as their heritage the Scottish tax avoidance of the malt tax - US moonshiners just use corn instead of barley as their feedstock. Anyway, you get the idea — the Scots were poor, they weren’t about to pay a tax on their booze, so they went to whisky as a means of avoiding the malt tax and the rest, as they say, is history.


19 posted on 01/20/2008 9:47:02 AM PST by NVDave
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To: Stoat

Imported Haggis in a tin can sounds almost as yummy as old shoe filled with cat shit.


20 posted on 01/20/2008 9:47:50 AM PST by Rudder
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To: Stoat

If the market for haggis was so “massive” here in the U.S., there’d be an American maker of the stuff.

There’s not?


21 posted on 01/20/2008 9:49:23 AM PST by Redbob (WWJBD: "What would Jack Bauer do?")
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To: Stoat

Well, to quote Manfred Mann, it ain’t my cup of meat, but if someone wants to eat sheep’s lungs, that’s their call.


22 posted on 01/20/2008 9:50:58 AM PST by Paul Heinzman (Tell me is something eluding you Sunshine? / Is this not what you expected to see?)
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To: Grizzled Bear
Oh, and a wee dram of whiskey whisky!
23 posted on 01/20/2008 9:51:02 AM PST by Disambiguator
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To: Dagnabitt

Does that mean that when Haggis is outlawed only outlaws will have Haggis?


24 posted on 01/20/2008 9:51:17 AM PST by hometoroost (...the authority of a thousand is not worth the humble reasoning of a single individual. Galileo)
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To: Jewels1091

There’s always a reason for the flavor of libations and spices in every neck of the woods. Whereas in the equatorial climes spices and peppers in particular are used to mask the smell of rotted meat, I imagine the scotch whiskey that’ll melt the eyeballs out of a cat is designed to kill whatever accompanies the field dressed garbage they eat.


25 posted on 01/20/2008 9:51:23 AM PST by kinghorse (Oh no it's CloverHill(ary) Aiiiiiiieeeeeeeyyyurgglegarglrrrburp!!!!)
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To: Gman
Neeps & Tatties!!! MMMMmmm!!!

Aye. Before slicing the Haggis, you can recite "Ode to a Haggis" by Robert Burns...as is traditional.

An' afterwards, wit a full belly, ye can recite this lal dittay:

Ode Tae A Fart

Oh whit a sleekit horrible beastie
lurks in your belly after the feastie
Jist as you sit doon amang yer kin
There starts tae stir an enormous win’

The neeps ‘n’tatties ‘n’ mushy peas
Start workin’ like a gentle breeze
But soon the puddin’ wi the sauncie face
Will hae ye blowin ‘a’ ower the place

Nae matter whit the hell ye dae
A’bodys gonny huv tae pay
Even when ye try tae stifle
It’s like a bullet oot a rifle

Ye hawd yer bum ticht tae the chair
An try tae stop the leakin’ air
Shiftin’ yersel fae cheek tae cheek
An pray tae god it disnae reek

But aw yer efforts go asunder
When oot it comes, a clap ‘o thunder
Richochets aroon the room
Michty me a sonic boom!

God Almichty it fairly reeks
Hope a huvnae shat ma breeks
Tae the bog a better scurry
Aw whit the hell, it’s no ma worry

A’body roon aboot me chokin’
Wan or twa ur nearly boakin
A’ll feel better fur a while
Canny help but raise a smile

“Wis him!” I shout wi accusin’ glower
Alas too late, he’s just keeled ower
“Ye durty bugger!” they shout and stare
A dinna feel welcome any mair

But where ye go ,let yer win’ gang free
Sounds like jist the job tae me
But whit a fuss at Bobby’s party
Owe the sake ‘O’ wan wee farty.

26 posted on 01/20/2008 9:51:27 AM PST by Bloody Sam Roberts (Bureaucracy is a parasite that preys on Free Thought and suffocates Free Spirit.)
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To: Stoat
I've only tried canned haggis without sheep's lung, but if it is any thing like the real thing it is an affront against humanity and the universe.

Not to mention the slight risk of tuberculosis from lung tissues.

27 posted on 01/20/2008 9:51:48 AM PST by Sparticus (Libs, they're so open minded that their brains leaked out.)
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To: Stoat

I didn’t ealize there was a haggis ban.

No wonder I couldn’t find it in the Walmart Deli


28 posted on 01/20/2008 9:53:51 AM PST by bert (K.E. N.P. +12 . Moveon is not us...... Moveon is the enemy)
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To: Slings and Arrows

Haggis Ping :-)


29 posted on 01/20/2008 9:56:32 AM PST by Stoat (Rice / Coulter 2012: Smart Ladies for a Strong America)
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To: NVDave

The results of the Scots poverty was still evident 20 years ago when I visited Scotland. A post office employee in a small town refused to accept a book that I wanted to send home to the US because it was too heavy and would cost to much in postage. I had the money in my hand (rich American) but according to her it was ‘too dear’ (too expensive) and she refused it.


30 posted on 01/20/2008 9:58:10 AM PST by Ditter
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To: Stoat

Address to a Haggis.

Fair fa’ your honest, sonsie face,
Great chieftain o the puddin’-race!
Aboon them a’ ye tak your place,
Painch, tripe, or thairm:
Weel are ye wordy of a grace
As lang’s my arm.

The groaning trencher there ye fill,
Your hurdies like a distant hill,
Your pin wad help to mend a mill
In time o need,
While thro your pores the dews distil
Like amber bead.

His knife see rustic Labour dight,
An cut you up wi ready slight,
Trenching your gushing entrails bright,
Like onie ditch;
And then, O what a glorious sight,
Warm-reekin, rich!

Then, horn for horn, they stretch an strive:
Deil tak the hindmost, on they drive,
Till a’ their weel-swall’d kytes belyve
Are bent like drums;
The auld Guidman, maist like to rive,
‘Bethankit’ hums.

Is there that owre his French ragout,
Or olio that wad staw a sow,
Or fricassee wad mak her spew
Wi perfect sconner,
Looks down wi sneering, scornfu view
On sic a dinner?

Poor devil! see him owre his trash,
As feckless as a wither’d rash,
His spindle shank a guid whip-lash,
His nieve a nit:
Thro bloody flood or field to dash,
O how unfit!

But mark the Rustic, haggis-fed,
The trembling earth resounds his tread,
Clap in his walie nieve a blade,
He’ll make it whissle;
An legs an arms, an heads will sned,
Like taps o thrissle.

Ye Pow’rs, wha mak mankind your care,
And dish them out their bill o fare,
Auld Scotland wants nae skinking ware
That jaups in luggies:
But, if ye wish her gratefu prayer,
Gie her a Haggis!

—Robert Burns


31 posted on 01/20/2008 9:58:14 AM PST by Cicero (Marcus Tullius)
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To: bert

You can get it there after midnight, but only if you know the secret password.


32 posted on 01/20/2008 9:58:33 AM PST by rightwingintelligentsia (CNN: Full of plants from the DNC Plantation.)
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To: alice_in_bubbaland
Oh my gosh. I went to that homepage. This is so funny! Everybody ought to read this. Just the paragraph headings for example:

Piping in the Haggis

Address to the Haggis

Toast to the Haggis

Actually this soup sounds good to me and easy to prepare. I could try this. I suppose 100g and 500g is like a half cup and a cup.

Cock-a-leekie soup

1 small chicken
8 soaked prunes: stones removed and saved
100g diced bacon
500g leeks: washed and thinly sliced
2 litres of water
1 teaspoon chopped tarragon
salt and pepper

Remove the skin from the chicken and place in a large pan, together with the bacon and prune stones. Cover with water and bring to the boil. Keep covered and simmer for two hours. Strain off the liquid, remove the stones and roughly chop the chicken. Add the chopped chicken, leeks, tarragon, salt and pepper to the liquid and bring to the boil. Simmer for 20 minutes. Add prunes at the end of cooking time and serve.

33 posted on 01/20/2008 10:02:15 AM PST by A knight without armor
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To: Stoat

Scots eating foods Americans don’t want to eat


34 posted on 01/20/2008 10:07:19 AM PST by llevrok (Drink your beer, damnit! There are sober people in Africa!)
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To: Stoat
American haggis supplier

http://www.caledoniankitchen.com/catalog/index.php/cPath/33?osCsid=1c7293b19af5039cda57d2ab5567e6cb

For the brave.

35 posted on 01/20/2008 10:07:22 AM PST by Maggie Maggie Maggie
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To: Stoat

Haggis eaters should form a victim group to express their grievances. The Democrats will make the right to eat haggis part of their party platform.


36 posted on 01/20/2008 10:14:21 AM PST by popdonnelly (Get Reid. Salazar, and Harkin out of the Senate.)
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To: Maggie Maggie Maggie
American haggis supplier

Thank you so very much! 

Useful information for any of us who might like to give it a try.

Welcome to Free Republic!  I hope that you will return regularly  :-)

37 posted on 01/20/2008 10:20:32 AM PST by Stoat (Rice / Coulter 2012: Smart Ladies for a Strong America)
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To: Stoat
it contains offal ingredients such as sheep lungs

Sounds pretty "offal" to me.

38 posted on 01/20/2008 10:24:26 AM PST by Tanniker Smith (Geek Squad -- if you're desperate and don't need a PC for over a month, we'll get around to it.)
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To: Maggie Maggie Maggie

Sorry, my mistake....I misread your signup date.

Thank you anyway for the information :-)


39 posted on 01/20/2008 10:27:31 AM PST by Stoat (Rice / Coulter 2012: Smart Ladies for a Strong America)
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To: alice_in_bubbaland

Thanks very much for posting! A worthwhile video that all should see who are interested in Haggis and Scottish traditions.


40 posted on 01/20/2008 10:28:58 AM PST by Stoat (Rice / Coulter 2012: Smart Ladies for a Strong America)
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To: Stoat

Considerin’ that the Scots have invented just about everything I choose to celebrate frequently.


41 posted on 01/20/2008 10:29:47 AM PST by Scotsman will be Free (11C - Indirect fire, infantry - High angle hell - We will bring you, FIRE)
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To: Stoat

I think Mike Meyers is right, all Scottish food is based on a dare.


42 posted on 01/20/2008 10:32:54 AM PST by Clintons Are White Trash (Lynn Stewart, Helen Thomas, Rosie ODonnell, Maureen Dowd - The Axis of Ugly)
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To: Scotsman will be Free
Considerin’ that the Scots have invented just about everything I choose to celebrate frequently.

All true!

Amazon.com How the Scots Invented the Modern World The True Story of How Western Europe's Poorest Nation Created Our World & Everything in It Books Arthur Herman

How the Scots Invented the Modern World: The True Story of How Western Europe's Poorest Nation Created Our World & Everything in It

43 posted on 01/20/2008 10:34:32 AM PST by Stoat (Rice / Coulter 2012: Smart Ladies for a Strong America)
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To: Stoat
Iechyd da!

Hr-r-r-r-njmmah!

44 posted on 01/20/2008 10:46:08 AM PST by Manic_Episode (Some mornings, it's just not worth chewing through the leather straps...)
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To: Gman

I think I’ve suddenly turned vegetarian.


45 posted on 01/20/2008 10:47:39 AM PST by 6SJ7
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To: Stoat
I had been under the impression that "authentic" haggis was outlawed in the U.S. specifically due to the inclusion of lungs (a tuberculosis risk), and not to the presence of "offal" (internal organs and entrails) in general. After all, there's plenty of offal consumed in domestic foodstuffs and legally imported items -- sausages, wursts, scrapple, "chitlins," etc.

I've had the U.S. version of haggis. I had always assumed that it had been cooked in a sheep stomach -- it certainly looked like one.

For the record, it was surprisingly mild and inoffensive. Don't think I'd want it every day, but a slice of it as an appetizer accompanied by a wee dram (or two), it wasn't bad. A slight liverish taste (since I'm OK with liver, no problem for me). But then, mine wasn't authentic.

I'll be going to Edinburgh this summer, so I may try the real thing.

46 posted on 01/20/2008 10:50:39 AM PST by southernnorthcarolina (May contain traces of tree nuts.)
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Every year when the British Open is televised, we are reminded that the Scots say “If there’s nae wind, there’s nae golf.” Perhaps we should add “If there’s nae lungs, there’s nae haggis.”


47 posted on 01/20/2008 10:56:19 AM PST by southernnorthcarolina (May contain traces of tree nuts.)
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To: Stoat
Groundskeeper Willie

If it isn't full of offal, it isn't haggis, you silk wearing buttercups

48 posted on 01/20/2008 10:59:27 AM PST by Snickering Hound
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To: Stoat
HAGGIS

* 1 sheep’s lung (illegal in the U.S.; may be omitted if not available)
* 1 sheep’s stomach
* 1 sheep heart
* 1 sheep liver
* 1/2 lb fresh suet (kidney leaf fat is preferred)
* 3/4 cup oatmeal (the ground type, NOT the Quaker Oats type!)
* 3 onions, finely chopped
* 1 teaspoon salt
* 1 teaspoon freshly ground pepper
* 1/2 teaspoon cayenne
* 1/2 teaspoon nutmeg
* 3/4 cup stock

Wash lungs and stomach well, rub with salt and rinse. Remove membranes and excess fat. Soak in cold salted water for several hours. Turn stomach inside out for stuffing.

Cover heart and liver with cold water. Bring to a boil, reduce heat, cover and simmer for 30 minutes. Chop heart and coarsely grate liver. Toast oatmeal in a skillet on top of the stove, stirring frequently, until golden. Combine all ingredients and mix well. Loosely pack mixture into stomach, about two-thirds full. Remember, oatmeal expands in cooking.

Press any air out of stomach and truss securely. Put into boiling water to cover. Simmer for 3 hours, uncovered, adding more water as needed to maintain water level. Prick stomach several times with a sharp needle when it begins to swell; this keeps the bag from bursting. Place on a hot platter, removing trussing strings. Serve with a spoon. Ceremoniously served with “neeps, tatties and nips” — mashed turnips, mashed potatoes, nips of whiskey.

49 posted on 01/20/2008 11:09:51 AM PST by Brad from Tennessee ("A politician can't give you anything he hasn't first stolen from you.")
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To: A knight without armor

Robert Burns wrote Auld Lange Syne, among other tunes. Hubby and I jam with a guy who is a direct descendant of Robert Burns, although he’s never mentioned this particular treat...


50 posted on 01/20/2008 11:09:57 AM PST by Mama Shawna
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