Haggis and lamb tummies was Re: SC - More lamb

[James Gilly / Alasdair mac Iain]

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
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