Posted on 01/25/2003 5:17:35 AM PST by Clive
Twice for me as well, and I confess I rather liked it. Both times it was at an elaborate Scottish dinner, and was preceded my a rather extensive tasting of single malts, so I'm sure that made me somewhat more receptive to... well, anything. I wouldn't care to make a meal of it, but as a first course (followed by Scottish salmon, Scottish lamb, and plenty of Bordeaux), it was enjoyable.
The haggis was, of course, "piped in," that is, presented to the accompanyment of screeching bagpipes, and cut with a sabre as I recall. The presentation was more dramatic than the taste which was, truth to tell, rather bland, but pleasant. The closest approximation I can come up with is 50% paté, 30% finely ground chicken breast, and 20% oatmeal. It coulda used a squirt of Tabasco.
Here's one for you and your chain of Haggis Huts.
And here's one for us all:
Leeze me on drink! it gives us mair
Than either school or college;
It ken'les wit, it waukens lear,
It pangs us fou o' knowledge.
Every October, I make a trek to my hometown of Bethlehem, PA to attend the Celtic Classic. The first thing I do is go and eat a plate of haggis. The second thing I do is go and eat another plate of haggis. I don't know how authentic it is, but it's wonderful stuff.
For Christmas, my mother gave me a knitted cap that says "haggis head" on it.
Once, in Scotland of all places.
If you want to enjoy your haggis, do not enquire into the nature of the ingredients. If you know the recipe, think of something else whilst you eat.
Make mine Danone H.P. Sauce. If I want to go hot, I might go with El Yucateco Salsa Picante de Kutbil-ik, but it's best not to overpower the flavors of the haggis.
I'm of Scottish descent, and you couldn't pay me enough.
When he realised, he ran down to the vehicle, but it was too late. Someone had thrown a second set in there."
LOL!!!!! I haven't the foggiest idea why, but this reminded me of my favorite line that an ex-pastor of ours used to use:
"Definition of an optimist: An accordion player with a pager."
Aye, but then the same could be said of stew, chili, veg. soup, and sauage. Like that old saying goes: "He who likes sausage and the law should never watch either of them being made."
Now where's the fun in that? Here's a recipe which seems rather authentic:
Obtain the large stomach bag of a sheep, also one of the smaller bags called the king's hood, together with the "pluck" which is the lights (lungs), the liver and the heart. The bags take a great deal of washing. They must be washed first in running cold water, then plunged into boiling water and after that, they must be scraped. Take great care of the bag which is to be filled for if it is damaged it is useless. When you are satisfied it is as clean as you can make it, let it soak in cold salted water overnight. The pluck must also be thoroughly washed; you cook it along with the little bag.
Boil the pluck and the little bag in a large pot with plenty of water, [here comes my very favorite part of the recipe...](leaving the windpipe hanging over the side of the pot as this allows impurities to pass out freely) for about an hour and a half before removing it from the pot and allowing it to cool. Reserve the cooking liquid for later use.
When cold, start preparing the filling by cutting away the windpipe and any gristle and skin. Use only a third of the liver and grate it, then mince the heart, the lights, and the little bag. It may be that you find that the heart and the king's hood are not boiled enough in the hour and a half, and if so, put them back in the pot and boil until tender.
Chop finely one-half pound of beef suet. Toast three handfuls of oatmeal (finely ground oats, or rolled oats; not the "instant" or "quick cooking" oats) on a cookie sheet in the oven.
Then mix all the ingredients - minced lights, grated liver, minced heart, minced king's hood, suet, oatmeal, salt and a good shaking of black pepper. Make this into a soft consistency with the water in which the pluck etc. was boiled.
Place into the stomach bag. Fill only a little over half full as the mixture swells. Sew up the bag with strong thread and the haggis is now ready for cooking.
Use a pot which will easily hold the haggis, and place a plate or trivet in the bottom of the pan. Place the haggis on the trivet, and add water to almost cover the haggis. Bring the water to a boil, and keep it boiling steadily for three hours, pricking occasionally to allow air to escape.
The haggis should be served on a platter without garnish or sauce.
From "Traditional Scots Recipes" by Janet Murray.
As brewcrew pointed out above, the sale of sheep lungs is illegal in the United States (there must be a logical reason for this; our Federal Government would never be arbitrary, would it?), so you'll have to depend on the kindness of any friends you have who happen to be shepherds, if you want the real thing.
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