Alcohol bafflement [was SC - whats an inn?]

[Micaylah]

Greetings All,
	I have three recipes for Haggis in my collection.
	Enjoy.

Korrin S. DaArdain
Kingdom of An Tir.
Korrin.DaArdain at Juno.com
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	Haggis
 	From A Feast of Scotland, by Janet Warren. Posted by Dorothy
Flatman, Clackamas, Oregon, USA (Fidonet 1:105/86)
	1 Stomach bag and pluck (heart liver and lungs 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
	1 trussing needle and fine string
	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 liquid, and
chop them roughly. Also toast 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 needle. 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.
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	Haggis, Mock Lamb
	From Country Living, March, 1991. Posted by Dorothy Flatman,
Clackamas, Oregon, USA (Fidonet 1:105/86)
	1 lb Boneless lamb shoulder or Breast, cut into pieces, or Use
ground lamb
	1/2 lb Lamb liver; cut into pieces
	1/2 c  Water
	1 sm Onion; coarsely chopped
	1 lg Egg
	3/4 ts Salt
	3/4 ts Pepper, black
	1/2 ts Sugar
	1/4 ts Ginger, ground
	1/8 ts Cloves, ground
	1/8 ts Nutmeg, ground
	1 c  Oats, rolled, old fashioned
	Heat oven to 350-F. Grease an 8 1/2 by 4 1/2 inch loaf pan. In
food processor with chopping blade, process together half of the lamb,
the liver, water, onion, egg, salt, pepper, sugar, ginger, cloves, and
nutmeg until well combined. Add the remaining half of the lamb and the
oats; process until well combined. Spoon lamb mixture into the greased
pan; pat surface to level. Bake 45 to 55 minutes or until center feels
firm when gently pressed. Cool 5 minutes in pan; un-mold onto platter;
slice and serve.	Notes: This skinless haggis is planned for
American tastes, yet contains many of the ingredients found in the real
thing. You can un-mold the loaf and serve it in place of the purchased
haggis recipes.
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	Haggis, Mock Beef
 	From Lillian Beckwith's Hebridean Cookbook by Lillian Beckwith.
Posted by Dorothy Flatman, Clackamas, Oregon, USA (Fidonet 1:105/86)
	1/2 lb Liver
	1/2 lb Beef, minced
	2 md Onions
	6 oz Oatmeal, medium
	6 oz Suet; shredded
	1 ts Salt
	1 pn Pepper
	1 pn Nutmeg; grated
	1/3 c  Water in which liver had been boiled
	1 pn Cayenne pepper
	"Haggis, "The great Chieftain of the pudding' race", as Robert
Burns, described it, is indeed a toothsome morsel and it is a great pity
that many English people look upon it as more a Scottish joke than a good
Scottish dish. However since Haggis is made from the stomach, lungs and
other internals of a sheep it is a rather gruesome sight during certain
stages of its cooking, as anyone who has witnessed the process will
agree. The lung must be first be heating in a pan of hot water with the
trachea hanging over the side to allow any blood and froth to escape and
the stomach bag must be cleaned and scraped very thoroughly before it is
used. I must say from experience that it takes needs a fairly robust
stomach to first prepare and then eat it. If you can buy prepared haggis
I do strongly recommend you to try it. All you need to do is slice it and
fry it in a lightly greased frying pan. If you cannot buy ready-made
haggis, then the following is tasty substitute.."
	Boil the liver for five minutes. Drain and put aside to cool.
Toast the oatmeal in a dry frying pan or in the oven until it begins to
turn a pale brown. Peel and mince the onions and the liver. Mix all the
ingredients with the seasoning and stir in some of the water in which the
liver has been boiled. The mixture should be thoroughly moist but not
wet. Have ready a greased basin large enough to give the mixture room to
swell. Cover with grease proof paper and a cloth and boil or steam for
three hours.	The traditional way to serve haggis is with mashed
potatoes and turnips - "tatties and neeps", as they are called in
Scotland - and to give the meal a truly Scottish flavor you should serve
a glass of whiskey
along with it.
	I like to let the mock haggis go cold and then slice it and heat
it through in a frying pan (without fat) until golden brown on both
sides. This way it is very good with poached eggs and even with chips.
	Note: if your mince looks to be on the fatty side, then cut down
the quantity of suet to 4 oz (100grams).
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