[Sca-cooks] period haggis recipes

[Mark.S Harris]

Cindy M. Renfrow
> >A fifteenth century cookbook with a recipe for
> >Haggis (pp. 52 and 53)?   Huzzah!  Could this be
> >the long awaited period reference to the Queen of
> >Sausages?
> >
> >Mordonna

> ?? There are plenty of haggis recipes in Harl. 279 & 4016.   Here's just
> one example.
>
> Harleian MS. 279 - Leche Vyaundez

> xxv.  Hagws of a schepe.  Take [th]e Roppis with [th]e talour, & parboyle
> hem; [th]an hakke hem smal; grynd pepir, & Safroun, & brede, & 3olkys of
> Eyroun, & Raw kreme or swete Mylke:  do al to-gederys, & do in [th]e grete
> wombe of the Schepe, [th]at is, the mawe; & [th]an se[the hym an serue
> forth ynne.
>
> 25.  Haggis of a sheep.  Take the Guts with the tallow, & parboil them;
> then hack them small; grind pepper, & Saffron, & bread, & yolks of Eggs, &
> Raw cream or sweet Milk:  put all together, & put in the great stomach of
> the Sheep, that is, the stomach; & then seethe him and serve forth in.


Thank you, Cindy! I've got a number of recipes for haggis in my
haggis-msg file that I've collected over the years. Some are
"traditional". Some are definitely post-period, involving things
like red peppers. A few, such as this one, are period but best
described as "vegetarian" haggis.

Do you have any period recipes that besides the grains and other
fillers, include the other organ meats? The "traditional" recipes
seem to include these, but the only documentably period recipes I
have so far don't.

So far, what I have is in this file, which is in the new FOOD-MEATS
section:
haggis-msg        (88K)  5/16/01    Scottish haggis recipes. comments on
haggis.

Stefan li Rous
stefan at texas.net