[Sca-cooks] cajun haggis

[Harris Mark.S-rsve60]

Adamantius asked:
>I can't imagine a genuine Cajun haggis recipe being too different
>from Cajun boudin blanc, which is terrific stuff. Bring it on!

Can you post or send me the recipe for this boudin blanc? Perhaps
I'll try this when I start making some sausages.

Well, here are a few haggis reicpes that might be considered
cajun from the haggis-msg file in the Florilegium:

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From: LIB_JLC at vax1.utulsa.edu
To: markh at risc
Subject: haggis recipes
Date: 1/9/98

Here's a few recipes: one is quite edible, one may be of interest
if you have access to game, and one is traditional.  They are from
THE SCOTS KITCHEN: ITS TRADITIONS AND LORE WITH OLD-TIME RECIPES by
F. Marian McNeill (London: Blackie & Son Ltd., 1947), a legacy from
my husband's Campbell grandmother.  You can usually get suet, and
sometimes marrow, from a butcher.  If you can't acquire marrow,
substitute an equal amount of butter.  As you can imagine, haggis
is quite fatty, and may be a bit rich for modern tastes.  The fats
do help the assemblage hold together, so if you're going to cut the
amount of fat, be sure not to cut back too much.


HAGGIS ROYAL [From the Minutes of Sederun of the Cleikum Club -
that's what the book says, I've no idea what it means]

Ingredients:  Mutton, suet, beef-marrow, bread-crumbs or oatmeal,
anchovies, parsley, lemon, pepper, cayenne, eggs, red wine.  [The
anchovies and cayenne are, no doubt, optional]

Three pounds of leg of mutton chopped, a pound of suet chopped, a
little, or rather as much beef-marrow as you can spare, the crumb
of a penny loaf (our own nutty-flavoured browned oatmeal, by the
way, far better)[I'd say 1 to 1 1/2 cups of crumbs or toasted
oatmeal], the beat yolks of four eggs, a half-pint of red wine,
three mellow fresh anchovies boned, minced parsley, lemon grate
(grated peel), white pepper, crystals of cayenne to taste -
crystals alone ensure a perfect diffusion of the flavour - blend
the ingredients well, truss them neatly in a veal caul [stomach],
bake in a deep dish, in a quick oven, and turn out. [I'd suggest
375F for 1/2 hour, then turn down to 350F till done]  Serve hot as
fire, with brown gravy, and venison sauce.


Date: Sun, 15 Nov 1998 13:44:35 EST
From: Mordonna22 at aol.com
Subject: SC - Faux Haggis

kathleen.hogan at juno.com writes:
> I have a couple of haggis recipes.  I
>  even had an Irish ex-boyfriend who made it for me once.  I love the
>  stuff, but can't get the ingredients around here.

My Scots Grandmother (Naomi Morganna LeFay Hardy DuBose) taught me to make a
beef version of Haggis:
1/4 LB beef suet
1 beef liver
1 beef heart
1 beef tripe
Beef kidneys, lungs, pancreas, spleen, etc. as available.
4 small onions
2 dried chilies
2 tsp. salt
1 Tbs. ground pepper
1 to 2 cups water

Place in a heavy stew pot and bring to a boil at high heat, then reduce to
medium low heat and simmer for 2 1/2 to 3 hours or until very tender.
Chop fine and add 1 cup fine oatmeal or barley and 1 quart of water.  Return
to high heat and bring back to a boil, cover and remove from heat and allow
to stand for 20 minutes without peeking.  As Ras said, "DO NOT LIFT THE LID"

Serve immediately or chill and slice and serve with toast and mustard.

Mordonna (Because the Haralds won't allow my true name) DuBois
Barony of Atenveldt
Kingdom of Atenveldt
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Stefan li Rous