SC - Fw: New E-zine: A Kitchen Lost

[Jennifer Conrad]

Stefan li Rous wrote:
> 
> In a quick check through the recipes in the haggis-msg file in my
> Florilegium, I find that most of the haggis recipes, especially the
> "traditional" ones do indeed include heart meat, whether from sheep
> or other animals. One poster says that the term "lights" includes
> the heart as well as the lungs while some recipes specify lights
> and lungs.

Most of the recipes for that type of haggis (i.e. your basic Scottish
Hieland haggis, excluding those that are made from effete substances
like cream, breadcrumbs, and liver as the sole organ meat stuffing
ingredient [Lowland/English varieties], and let's not even _discuss_
things like poached eggs), call for the sheep's paunch and pluck. The
paunch is whichever one of the stomachs is a simple non-reticulated bag
(too early in the morning to be more specific, sorry!), while the pluck
is the heart, lungs, a.k.a. lights, and liver. Why this should be I
don't know, but I suspect that if I spent more time removing the
internal organs of large ruminants, the inherent logic of the thing
would prolly dawn on me almost immediately.

Anyway, before I digress onto the feeding habits of the tube-nosed fruit
bat, my point is that yes, the lungs or lights, _and_ the heart, are
covered by an Official Weird Ancient Hieland Term ™, as part of the
pluck, and this is why a previous postor to the Rialto, or wherever it
was, may have confused lights to include heart as well as lungs. Lights
are lungs, plain and simple.
      
As for any perceived  denigration of Lowland, English, or other types of
haggis, I wish to go on the record (uh oh) as stating that while they
are all perfectly good white puddings, and possibly even decent
haggises, Great Chieftains of the Pudding Race they are not.

Adamantius
- -- 
Phil & Susan Troy

troy at asan.com
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