SC - More lamb

[Korrin S DaArdain]

On Mon, 19 Oct 1998 07:17:42 -0500 "Weiszbrod, Barbara A"
<Barbara.Weiszbrod at SW.Boeing.com> writes:
>	I, too have been considering making a Haggis, and have done some
>looking around on the net for more information.  I learned something
that
>actually has be a bit relvieved.
>
>	Acording to the Haggis Web page (funny that there is such a
thing,
>huh?)  the FDA had decreed that sheep lung is not fit for human
consumption.
>This is why haggis is not imported.  I would assume that would mean you
also
>could not get the lung from a butcher, or from the processing house you
>might.  
>
>	The reason I find this comforting is that I can handle cooking
the
>hart and the liver, but the idea  of lungs in a pot with the trachia
hanging
>out the side is too much for this city girl.  Yucky.
>
>	Alys D.


Alys,
	Here are two recipes for Mock Haggis that do not involve the
lungs. Enjoy


~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
	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 tsp. Salt
	3/4 tsp. Pepper, black
	1/2 tsp. Sugar
	1/4 tsp. Ginger, ground
	1/8 tsp. Cloves, ground
	1/8 tsp. 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.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
	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 med. Onions
	6 oz Oatmeal, medium
	6 oz Suet; shredded
	1 tsp. Salt
	1 pinch Pepper
	1 pinch Nutmeg; grated
	1/3 c Water in which liver had been boiled
	1 pinch 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).
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~


Korrin S. DaArdain
Kitchen Steward of Household Port Karr
Kingdom of An Tir in the Society for Creative Anachronism.
Korrin.DaArdain at Juno.com
http://www.geocities.com/NapaValley/Vineyard/1709


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