Scotch-Irish-L Archives

Archiver > Scotch-Irish > 1998-02 > 0886525569


From: Carl Backers <>
Subject: Re: HAGGIS: Recipe for the brave
Date: Tue, 03 Feb 1998 09:06:09 -0800


Bonnie M Fountain wrote:
>
> On Mon, 2 Feb 1998 13:06:30, -0500 ( BOBBIE M HALL)
> writes:
> >Warning: If you are SQUEEMISH - hit the DELETE key !!
> >
> >>From my 1968 Scottish Women's Rural Institutes Jubilee
> >Cookery Book comes this recipe (flame me not for off-topic
> >or I'll send you some):
> >
> >HAGGIS
> >1 lb lean mutton
> >2 cupfuls oatmeal
> >4 onions
> >1/4 lb suet
> >1 pint liquid
> >pepper and salt
> >stomach bag of sheep and the pluck
> >(pluck=lights, liver and heart)
> >
> >Wash the stomach bag in cold water and salt. Boil pluck for
> >1 1/2 hours, leaving windpipe attached and hanging out of pot
> >in order that impurities may pass out. When cooked and cold,
> >cut away windpipe and any skin and gristle adhering to it.
> >Mince the pluck (leaving out some of the lights) along with
> >mutton and suet. Toast oatmeal in the oven and chop onions and
> >herbs (if desired). Put into a bowl the minced ingredients, toasted
> >oatmeal, chopped onions, herbs, salt and pepper. Add about 1 pint
> >of the liquid in which the pluck was boiled and mix all together
> >till
> >of a soft consistency. Take sheep's bag and fill a little more than
> >half full (allow room for the meal to expand). Sew up tightly, prick,
> >
> >and tie in cloth. Put into a pan of boiling water with a plate at the
> >
> >bottom and boil for three or four hours. Prick occasionally to
> >prevent bursting.
> >
> >
> >
> >I also have a recipe for sweet haggis, if anyone would like it :>
> >Made with the sheep's stomach and substituting raisins for the
> >other "sheep parts".
> >
> >There's also a recipe for Sheep's Head Broth, should you find
> >it necessary to use -all- of the parts of your sheep.
> ><waste not, want not?>
> >Or how about Hatted Kit, which has you start by carring your
> >dish to the side of a cow to milk it... Drat... I need a cow...
> >
> >Cheers, and bon appetite!
> >Bobbie
> >
> >
> Hi Bobbie!
>
> Can't believe you have that cookbook! I have what I assume to be an
> earlier version published by the same group. I say that 'cause there's
> no pub. date and my copy is pretty battered.... it came to me used, alias
> antiquarian.
>
> The only difference I noticed in your original recipe and mine is that
> mine calls for double the amount of suet! Wonder if the threat of high
> cholesterol was the cause of this change, or if one of the recipes has a
> typo. I know there'll be lots of folks who will want to consider this
> before they make this delectable dish, so thought I had best get this off
> right away.
>
> I love the part "leaving windpipe attached and hanging out of pot in
> order that impurities may pass out."
>
> Too bad they don't give instructions on what do when the cook passes out.
>
>
> And can't you just imagine that thing bursting?
>
> Thanks for a memorable and valuable message!
> Bonnie
>
> _____________________________________________________________________
> You don't need to buy Internet access to use free Internet e-mail.
> Get completely free e-mail from Juno at http://www.juno.com
> Or call Juno at (800) 654-JUNO [654-5866]
I still say I will take my insipid tasting rice cakes over HAGGIS any
day. Yuk!!!
Connie Backers, No. Calif.

This thread: