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Old 08-18-2008, 12:13 PM
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hollym hollym is offline
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15 yr Member
hollym hollym is offline
Senior Member
hollym's Avatar
 
Join Date: Jan 2008
Posts: 1,690
15 yr Member
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Quote:
Originally Posted by Taffy View Post
Well?

(Tapping foot and waiting)

So, how long must one wait if one had a little (in this case alot) of Haggis to drink?




"Here's a recipe for the beloved Haggis of Scotland. In addition to the other naughty (read 'delectable') bits, the lungs are traditionally included in Scotland, but are omitted here as it's illegal to sell lungs in the U.S. (Any clues as to why, anybody?). Some folks also think that liver shouldn't be used ..."
  • 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.



May I just state for the record that there is not enough Mead, Jack, Vodka or any other alcoholic beverage in all of the world that could get me to even sniff this let alone eat it!
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Last edited by hollym; 08-18-2008 at 12:29 PM.
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