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Haggis

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CATEGORY CUISINE TAG YIELD
Meats Scottish Ethnic, Scottish, Main dish 1 Servings

INGREDIENTS

Stomach bag and pluck (heart
Liver and lights of a sheep (You can substitute a Selection of organ meats)
2 Onions; peeled
2 c Pinhead oatmeal; (Irish oatmeal)
1 2/3 c Suet
Salt & pepper trussing needle and fine stirng

INSTRUCTIONS

BARB DAY - GWHP32A
Thoroughly wash the stomach bag in cold water.  Turn it inside out and
scald it, then scrape the surface with a knife. Soak it in cold salted
water overnight. Next day remove the bag from the water and leave it on one
side while preparing the filling. Wash the pluck. Put it into a pan, with
the windpipe hanging over the side into a bowl, to let out any impurities.
Cover the pluck with cold water, add 1 teaspoon of salt and bring the water
to a boil. Skim the surface, then simmer for 1 1/2 to 2 hours. Meanwhile
parboil the onions, drain, reserving the ligquid, and chop them roughly.
Also tpast the pinhead oatmeal until golden brown. Drain the pluck when
ready and cut away the windpipe and any excess gristle. Mince half the
liver with all the heart and lights, then stir in the shredded suet, the
toasted oatmeal and the onions. Season well with salt and pepper. Moisten
with as much of the onion or pluck water as necessary to make the mixture
soft.
With the rough surface of the bag outside fill it just over half full, the
oatmeal will swell during cooking, and sew the ends together with the
trussing needle and fine string. Prick the bag in places with the needlw.
Place the haggis on and enamel plate and put it into a pan of boiling
water.  Cover the pan and cook for about 3 hours, adding more boiling water
when necessary to keep the haggis covered. Serve with the traditional
accompaniment of Tatties-an'Neeps. (Mashed potatoes and mashed turnips.)
This is typically served on Burns' Night, January 25, when Scotland
celebrates the birth of their greatest poet, Robert Burns, who was born in
Ayrshire on that date in 1759. During the celebration, Burns poems are
read, and the haggis is addressed by a member of the party, ceremonially,
in the for of verses from Burns' poem, "Address to a Haggis" A typical meal
for Burn's night would include, Cock-a-Leekie, Haggis with
Tattie-an'-neeps, Roastit Beef, Tipsy Laird, and Dunlop Cheese.
Source:  A Feast of Scotland, by Janet Warren
Posted to MM-Recipes Digest V3 #252
Date: Sat, 14 Sep 1996 10:09:20 -0500
From: pickell@cyberspc.mb.ca (S.Pickell)

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