<div>David The OK to use the recapie from the SCA COOKS LIST WAS Given . There is no problem with using it.for the january Quoth.SEE message 3</div> <div> </div> <div>LOLITA</div> <div><BR>This is from a post I sent to a local cooks list quite some time ago.<BR>Getting the ingredients to make a proper haggis is very difficult <BR>lately, soI developed a recipe that works well, and seems to be acceptable even <BR>to native Scots. I am posting both a traditional recipe, and my version <BR>for use when the ingredients aren't available (i.e.: when you don't have<BR>your own sheep to butcher).<BR><BR>Enjoy! I enjoy making haggis and eating it.<BR><BR>Traditional Haggis<BR><BR>1 sheep's lungs (may be omitted if not available)<BR>1 sheep's stomach<BR>1 sheep heart<BR>1 sheep liver<BR>1 pound fresh suet (kidney leaf fat is preferred)<BR>1 cup oatmeal (steel cut, not rolled oats)<BR>3 onions, finely chopped<BR>1 teaspoon salt<BR>1/2 teaspoon
freshly ground pepper<BR>1/2 teaspoon nutmeg<BR>1/2 cup stock<BR>1/2 cup Single Malt Whisky<BR><BR><SPAN id=lw_1166798821_12 style="BORDER-BOTTOM: #0066cc 1px dashed">Wash</SPAN> lungs and stomach well, rub with salt and rinse. Remove <BR>membranes and excess fat. Soak in cold salted water for several hours. Place the <BR>lungs in a pan of cold water with the windpipe hanging over the edge (to <BR>facilitate the removal of any impurities) and slowly bring to a boil. Reduce <BR>heat and simmer for about 20 minutes. Chop fairly finely. Turn stomach <BR>inside out for stuffing. Cover heart and liver with cold water. Bring to a boil, <BR>reduce heat, cover and simmer for 30 minutes. Chop heart and coarsely grate <BR>liver. Toast oatmeal in a skillet on top of the stove, stirring frequently, <BR>until golden. Chop suet finely. Combine all ingredients and mix well. <BR>Loosely pack mixture into
stomach, about two-thirds full. Remember, oatmeal <BR>expands in cooking. Press any air out of stomach and truss securely. Put into<BR>boiling water to cover. Simmer for 3 hours, uncovered, adding more <BR>water as needed to maintain water level. Prick stomach several times with a <BR>sharp needle when it begins to swell; this keeps the bag from bursting. <BR>Place on a hot platter, removing trussing strings.<BR><BR>Have a piper play <SPAN id=lw_1166798821_13 style="BORDER-BOTTOM: #0066cc 1px dashed">Scotland</SPAN> the Brave as the platter is carried to the <BR>table.Have a bard ready, sgine dubh in hand, to pay honor to the haggis in <BR>the time honored words of the National Poet of <SPAN id=lw_1166798821_14 style="BORDER-BOTTOM: #0066cc 1px dashed">Scotland</SPAN> (Ode to the <BR>Haggis by Robert Burns). Serve with Tatties and Neeps (potatoes and turnips, <BR>boiled and mashed together), Oat Cakes and Single Malt. Listen
for the <BR>change in your patterns of speech.<BR><BR>Now, it is all very well and good to provide recipes like this, but <BR>it is seldom that one has a chance to lay hands on all the authentic <BR>ingredients.For that reason, I developed a version that seems to be acceptable to <BR>native Scots and cause less aversion in PA Americans (yes, that stands for <BR>pansy a$$).<BR><BR>Mother Mairi's Haggis<BR><BR>1 lb. ground lamb<BR>1 lb. chicken livers<BR>1 lb. hard leaf suet<BR>1-2 large onions<BR>1 cup McCann's Steel Cut Oats (available at Publix)<BR>Salt, Pepper, Nutmeg to taste<BR>1/2 cup broth (from cooking livers)<BR>1/2 cup Single Malt<BR><BR>Chop onions and saut? with ground lamb. Boil livers in just enough <BR>salted water. Cool and grate. Chop suet finely. (The chopping can be done <BR>in a food processor). Toast the oats until they are light golden brown. <BR>Mix all ingredients,
and wrap in a double layer of cheese cloth (or place in a<BR>pudding bag). Be sure to do this over the pot in which you plan to <BR>cook the haggis so that none of the juices are lost. Wrap tightly and put in <BR>pop with the fold down. Add water to cover and bring to a boil. Reduce <BR>heat and simmer for 1 1/2-2 hours. Remove to a plate and open cheese cloth<BR>carefully. Even more carefully transfer haggis to a large sheet of <BR>plastic wrap. Fold plastic to completely encase and place on a heated serving<BR>platter. (Putting it in the plastic facilitates serving and makes <BR>the bards performance work better when he plunges the sgine dubh into the <BR>"steaming, reeking pudding".) Serve as noted above.<BR><BR>Have fun! Haggis is not the evil some make it out to be (neither is <BR>fruit cake). Most people who turn up their noses at organ meats are to
<BR>ignorant or prejudiced to try them. I have no patience with those who would <BR>condemn things they have never tasted. Just don't offer me chilled monkey <BR>brains or eyeball soup. Even I have my limits.<BR><BR>Mairi Ceilidh<BR>=====<BR><BR>--------<BR>THLord Stefan li Rous Barony of Bryn Gwlad Kingdom of Ansteorra<BR> Mark S. Harris <SPAN id=lw_1166798821_15 style="BACKGROUND: none transparent scroll repeat 0% 0%; BORDER-BOTTOM: #0066cc 1px dashed">Austin, Texas</SPAN> <BR><SPAN id=lw_1166798821_16 style="BACKGROUND: none transparent scroll repeat 0% 0%; BORDER-BOTTOM: #0066cc 1px dashed">StefanliRous@austin.rr.com</SPAN><BR>**** See Stefan's Florilegium files at: <A href="http://www.florilegium.org/" target=_blank><FONT
color=#003399>http://www.florilegium.org</FONT></A> <BR>****<BR><BR><BR><BR><BR>------------------------------<BR><BR>Message: 3<BR>Date: Thu, 21 Dec 2006 22:11:43 -0500<BR>From: "Mairi Ceilidh" <<SPAN id=lw_1166798821_17 style="BACKGROUND: none transparent scroll repeat 0% 0%; BORDER-BOTTOM: #0066cc 1px dashed">jjterlouw@earthlink.net</SPAN>><BR>Subject: Re: [Sca-cooks] HAGGAS RECIPES<BR>To: "'Cooks within the SCA'" <<SPAN id=lw_1166798821_18 style="BACKGROUND: none transparent scroll repeat 0% 0%; BORDER-BOTTOM: #0066cc 1px dashed">sca-cooks@lists.ansteorra.org</SPAN>><BR>Message-ID: <00f101c72576$e86302c0$6502a8c0@JancieII><BR>Content-Type: text/plain; charset="us-ascii"<BR><BR>You may, absolutely, use my Haggis recipe in your newsletter. It might <BR>be more amusing though, space permitting, to use the version as posted by<BR>Stefan. That is the way I originally posted it some months back.<BR><BR>Mairi Ceilidh,
OL<BR>Trimaris<BR><BR><BR>Maire's Haggis Recipe<BR> was wonting to know if we can use your Haggis recipe in our Beronial<BR>Newsletter.It would be a great addition for the January edition.Also I <BR>would like to know how everyone feels about recipies being used in SCA<BR>publications.<BR> Thank you <BR> Ldy. Gwyneth<BR><BR><BR></div><BR><BR><DIV id=RTEContent> <DIV> <div><FONT face="Comic Sans MS" color=deeppink size=5><EM><STRONG>Bright Blessings,<IMG src="file:///C:/Documents%20and%20Settings/john/My%20Documents/My%20Pictures/Lolita.gif"></STRONG></EM></FONT></div> <div><STRONG><EM><FONT face="Comic Sans MS" color=#ff1493 size=5>AmberRaven</FONT></EM></STRONG></div> <div><FONT face="Comic Sans MS" color=deeppink><EM><STRONG>"Women are like teabags they don't know how strong they are until they get into hot water."<BR></div></STRONG></EM></FONT></DIV></DIV><p> __________________________________________________<br>Do You Yahoo!?<br>Tired of spam?
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