Combining posts (was RE: Haggis and lamb tummies was Re: SC - More lamb)
James Gilly / Alasdair mac Iain
alasdair.maciain at snet.net
Sun Oct 25 07:17:48 PST 1998
At 09:39 19-10-98 -0500, Alys wrote, regarding haggis:
>hmmmm, do you think it would dry out too much if I put it in a chaffing
>dish? Or is room temp warm enough? And if it is room temp, is there a
>worry about health problems? It gets cooked so long I would think that any
>beasties in it would be dead.
>From *Scottish Cookery*:
Other ways of serving:
'Haggis meat, by those who cannot admire the natural shape,' says Meg
Dods, 'may be poured out of the bag, and *served in a deep dish*. No dish
heats up better.' It is also a very practical way of serving haggis to
large numbers provided it is well covered to prevent drying out. Knobs of
butter dotted over the top surface are a good idea.
[*Scottish Cookery*, Catherine Brown, p 149. Copyright 1989 by Catherine
Brown.]
Alasdair mac Iain
Laird Alasdair mac Iain of Elderslie
Dun an Leomhain Bhig
Canton of Dragon's Aerie [southeastern CT]
Barony Beyond the Mountain [northern & southeastern CT]
East Kingdom
- ------- ------- -------
Argent, a chevron cotised azure surmounted by a sword and in chief two
mullets sable
============================================================================
To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".
============================================================================
More information about the Sca-cooks
mailing list