[Sca-cooks] period haggis recipes

[Cindy M. Renfrow]

>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.

I see we've had part of this conversation before.

Well, here's this recipe that includes pork, cheese, & pullets, but most of
the haggis recipes just use tallow & filler, unless you count "roppis" as
including organs other than the intestines.  I think the dish was intended
as a type of savory pudding, used as a meal extender.

Harleian MS. 279 - Leche Vyaundez

xxj.  An Entrayle.  Take a chepis wombe; take Polettys y-rostyd, & hew hem;
[th]en take Porke, chese, & Spicery, & do it on a morter, & grynd alle
y-fere; [th]en take it vppe with Eyroun y-swonge, & do in [th]e wombe, &
Salt, & se[th]e hem tyl he be y-nowe, & serue forth.

21.  An Entrail.  Take a sheep's stomach; take Pullets roasted, & hew them;
then take Pork, cheese, & Spicery, & put it in a mortar, & grind all
together; then take it up with Eggs mixed, & put in the stomach, & Salt, &
seethe them till he is enough, & serve forth.


HTH,

Cindy