[Sca-cooks] haggis?

[ekoogler1 at comcast.net]

Yeah, I'm in a similar situation.  I LOVE scrapple, which is a similar construct save that it's pork and cornmeal rather than mutton and oats...and, I was a bit concerned because I knew of the kind of stuff that went into haggis...and that it was steamed rather than fried (like scrapple).  But I had some in Scotland several times when I was there, and loved it.  They served it in southern Maryland a year or so ago as the filling for puff pastry...that was interesting.

The first time I tasted it, it was served with small glasses of Glayva, a liquer made from Scotch...yummmmmmmm.  And I'm not a Scotch drinker!

Kiri


> I had to come out of lurking for this one...
> 
> Four of us were visiting Edinburgh (last week!), stopped for a pint in The
> Mitre, and decided to give haggis a try.  I admit I normally am of the
> ignorant variety (mentioned below) and turn up my nose at organ meat.  We
> ate it, with the traditional tatties and neeps, and it got four thumbs up!
> Tastes like chicken!  No, not at all, but a bit like a spicy meatloaf.  Very
> nice!
> 
> Beathog, waving to Mairi Ceilidh from Caid
> 
> 
> On Wed, 31 Aug 2005 10:34:00 +1200
>   Adele de Maisieres <ladyadele at paradise.net.nz> wrote:
> > Mairi Ceilidh wrote:
> >
> >>Have fun!  Haggis is not the evil some make it out to be
> >>(neither is fruit
> >>cake).  Most people who turn up their noses at organ
> >>meats are to ignorant
> >>or prejudiced to try them.  I have no patience with those
> >>who would condemn
> >>things they have never tasted.
> 
> 
> 
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