The World of Computer Software/The World of Computer Software.iso/rec760.zip/REC801

Internet Message Format | 1993-01-18 | 4KB

Date: 16 Oct 90 15:10:51 GMT
From: [e-mail] (roger campbell)
Subject: MEAT: Haggis


In article <[e-mail]> [e-mail] (Dennis Jarvis) writes:

>Can anyone provide me with a recipe for haggis?


Here's a recipe for authentic haggis, from "Traditional Scots Recipes" by
Janet Murray.

The Haggis

    There are many different ways of making a haggis as far as the composition
of the materials is concerned.  Some people like minced tripe in it, some do
not; some only like a very small portion of the lights (lungs).  This recipe
is a standard one, you may make adjustments as you wish.

    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,
(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,
and 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; then 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.

   ------------------------------------------------------------------

   For those of you who don't really wish to take the effort to produce
the 'real thing', here's another recipe for a "simple haggis".

   1/2 lb. liver in a piece               4 oz. chopped suet
   1/2 lb. cooked tripe                   4 oz. chopped onion
   4 oz. finely ground oatmeal            salt and black pepper

   Boil the liver in a saucepan with just enough water to cover it for
15 minutes (this is just long enough to 'set' it).  Grate it or put it
through a mincer; mince the cooked tripe also.

    Mix all the ingredients, seasoning well with the pepper and salt.
Make it into a moist dough with some of the water in which the liver was
cooked.  Boil in a cheesecloth or cotton cloth tied into a bag for 2
hours, or steam in a bowl for 3 hours.


    I hope you enjoy this Scots specialty.

    Roger Campbell       State Univ. of New York at Buffalo

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