SC - Pennsic Potluck

[pat fee]

  There is a recipe for Haggis in my family cook book.  If I remember right 
it is made with oats, bits of pre cooked mutton,leeks, currents, cream, or 
good stock, with what ever dried fruit here was, and a bit of honey. This 
was cooked slightly to soften the oats, then stuffed in the "bag" and cooked 
for an unbelievable length of time, 6 hours I think.

Lady Katherine McGuire


>From: "Nanna Rögnvaldardóttir" <nannar at isholf.is>
>Reply-To: sca-cooks at Ansteorra.ORG
>To: <sca-cooks at Ansteorra.ORG>
>Subject: Re: SC - Pennsic Potluck
>Date: Fri, 27 Aug 1999 09:04:55 -0000
>
>Stefan wrote:
>
> >While I have several haggis recipes in my haggis-msg file, they can best
> >be described as traditional and I believe are undated.
> >
> >Does anyone have evidence to confirm or deny her comments?
>
>
>No, but here is a recipe from the Danish cookbook:
>
>How to stuff a sheep´s stomach
>
>Take lean veal and pork fat and chop it small together. Add some small
>raisins and four beaten eggs. Salt to taste and season with some herbs and
>take care, when you add the eggs, that the mixture is neither too thick nor
>too thin. Stuff the sheep´s stomach with this, so that each stomach is only
>half filled, and close it. Place it in boiling water and cook it as other
>sausages, until it is well cooked and hard. Take it out of the water and 
>cut
>it in nice slices. Make a nice brown sauce of gingerbread and wine and add
>some herbs, so it has a lively taste. Add the slices to the sauce, salt it,
>taste for seasonings, then serve it forth.
>
>Nanna
>
>
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