SC - Trimarian Haggis

Mon Apr 17 12:04:33 PDT 2000

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Some years ago, I picked up a Scottish "Cookery Book" put out by The Scottish
Women's Rural Institutes, which has several recipes for haggis, including the
following Sweet Haggis (it still uses a sheep's stomach, but you could still use
a "bag"):

3 1/2 lbs. oatmeal, 2 lbs. suet,  2 lbs. raisins or sultannas, 1 tablespoon
salt, l level dessertspoon black pepper, 3 dessertspoons sugar, 1 breakfastcup
cold water.

Method:  Mix all together and put into haggis bag (sheep's or pig's stomach),
sew up.  Prick with a fork, tie in cloth, put into boiling water and boil for 3
hours.

What you describe also could pass for a Clootie Dumpling:

3 oz. flour, 3  ozs. breadcrumbs, 3 ozs. chopped suet, 1 teaspoon ground
cinnamon, 2 ozs. sultannas, 1 teaspoon ground ginger or a grate of nutmeg, 2
ozs. currants, 1/2 tsp. bicarbonate of soda, 2 ozs. brown sugar,  1
tablespoonful syrup, about 3/4 cup sour milk or buttermilk.

Mix all together with enough milk to make a fairly soft consistency. Dip a
pudding cloth into boiling water and wring it.  Dredge it well with flour, set
it in a basin and spoon in the mixture.  Draw together evenly; leave enough room
for the pudding to swell and tie tightly with string.  Place a plate in the
bottom of the steaming pan.  Have enough boiling water to well-cover the
dumpling.  Simmer for fully 2 hours, adding more boiling water at intervals.
Turn out on to hot ashet (sic)   Dredge with caster sugar and serve with hot
sauce.

Both of these sound great, though I've tried neither...and am not sure what
"syrup" is, though it could be the "golden syrup" we discussed on another
thread.  As to what a hot "ashet" is, I haven't a clue.  Nor do I know what the
"hot sauce" is...there was no recipe for it!

Kiri

Siegfried Heydrich wrote:

>     Since most people react very negatively (screaming in horror, fleeing
> the room, throwing things at me) upon learning the ingredients of haggis,
> especially after taking a bite, I came up with a local variant.
>     Instead of using the liver & lights of a sheep, I used citrus fruits
> chopped together (oranges, tangerines, grapefruit, etc). Instead of using
> oatmeal, I used shredded coconut, and spiced it with a bit of rum. Instead
> of serving it in a sheep's stomach, I stuff it into a condom with a
> chocolate gerbil on top, and serve it forth as 'Faggis'.
>
>     Sieggy
>
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>
> 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".
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Some years ago, I picked up a Scottish "Cookery Book" put out by The Scottish
Women's Rural Institutes, which has several recipes for haggis, including
the following Sweet Haggis (it still uses a sheep's stomach, but you could
still use a "bag"):
3 1/2 lbs. oatmeal, 2 lbs. suet,  2 lbs. raisins or sultannas,
1 tablespoon salt, l level dessertspoon black pepper, 3 dessertspoons sugar,
1 breakfastcup cold water.
Method:  Mix all together and put into haggis bag (sheep's or pig's
stomach), sew up.  Prick with a fork, tie in cloth, put into boiling
water and boil for 3 hours.
What you describe also could pass for a Clootie Dumpling:
3 oz. flour, 3  ozs. breadcrumbs, 3 ozs. chopped suet, 1 teaspoon
ground cinnamon, 2 ozs. sultannas, 1 teaspoon ground ginger or a grate
of nutmeg, 2 ozs. currants, 1/2 tsp. bicarbonate of soda, 2 ozs. brown
sugar,  1 tablespoonful syrup, about 3/4 cup sour milk or buttermilk.
Mix all together with enough milk to make a fairly soft consistency.
Dip a pudding cloth into boiling water and wring it.  Dredge it well
with flour, set it in a basin and spoon in the mixture.  Draw together
evenly; leave enough room for the pudding to swell and tie tightly with
string.  Place a plate in the bottom of the steaming pan.  Have
enough boiling water to well-cover the dumpling.  Simmer for fully
2 hours, adding more boiling water at intervals.  Turn out on to hot
ashet (sic)   Dredge with caster sugar and serve with
hot sauce.
Both of these sound great, though I've tried neither...and am not sure
what "syrup" is, though it could be the "golden syrup" we discussed on
another thread.  As to what a hot "ashet" is, I haven't a clue. 
Nor do I know what the "hot sauce" is...there was no recipe for it!
Kiri
Siegfried Heydrich wrote:
<blockquote TYPE=CITE>    Since most people react very negatively
(screaming in horror, fleeing
 the room, throwing things at me) upon learning the ingredients of haggis,
 especially after taking a bite, I came up with a local variant.
     Instead of using the liver & lights of a sheep,
I used citrus fruits
 chopped together (oranges, tangerines, grapefruit, etc). Instead of
using
 oatmeal, I used shredded coconut, and spiced it with a bit of rum.
Instead
 of serving it in a sheep's stomach, I stuff it into a condom with a
 chocolate gerbil on top, and serve it forth as 'Faggis'.
    Sieggy
============================================================================
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".
============================================================================</blockquote>
</html>

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