SC - Haggis??

[Marisa Herzog]

Thanks Sincgiefu,

These are wonderful recipes. But......


> Harleian MS. 279 - Leche Vyaundez, c. 1430
> xxv.  Hagws of a schepe.  Take [th]e Roppis with [th]e talour, & parboyle
> hem; [th]an hakke hem smal; grynd pepir, & Safroun, & brede, & [3]olkys of
> Eyroun, & Raw kreme or swete Mylke:  do al to-gederys, & do in [th]e grete
> wombe of the Schepe, [th]at is, the mawe; & [th]an se[th]e hym an serue
> forth ynne.

I take it "Roppis" to be the intestines and tripe, but what is talour? At
first thought it would be "tallow" but I feel it would more likely indicate
organ meats like the liver, kidneys, etc...

Then ground and mixed with pepper, saffron, breadcrumbs, egg yolks, and
cream or milk. Boiled in the stomach.

To tell you the truth, it sounds kinda tasty.

> 
> Harleian MS. 279 - Leche Vyaundez
> xl.  Puddyng of purpaysse.  Take [th]e Blode of hym, & [th]e grece of hym
> self, & Ote-mele, & Salt, & Pepir, & Gyngere, & melle [th]ese to-gederys
> wel, & [th]an putte [th]is in [th]e Gutte of [th]e purpays, & [th]an lat it
> se[th]e esyli, & not hard, a good whylys; & [th]an take hym vppe, & broyle
> hym a lytil, & [th]an serue f[orth].

Is this the mammal? Although it seems good I won't knowlingly eat mammilian
dolphin or porpous. Sorry Ras, I'm too much of a liberal to eat animals
I consider intelligent.

> Cindy Renfrow/Sincgiefu

Yers,

Gunthar
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