[Sca-cooks] looking for maire's haggis recipe

[Mairi Ceilidh]

i have been asked for the recipe for some haggis i made a 
year and a half ago.  it was based on 'mither maire's 
haggis for wussies' recipe.

maire, if you could send me that again, i would appreciate 
it.  never thought i would need it after making it that 
one time.

thanks.

cailte
still scratching her head...
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
"Being Irish, he had an abiding sense of tragedy which 
sustained him through temporary periods of joy."
W. B. Yeats
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Kathleen Roberts
Coordinator of Freshman Admissions
University of New Mexico
Office of Freshman Admissions
505-925-9590


Oh Sweetie, you never know when you're going to need to make a haggis.  I've
made it at Pennsic (and had nary a scrap left over).  Pass this along with
good cheer to those who will make the noble haggis:

Mother Mairi's Haggis
 
1 lb. ground lamb
1 lb. chicken livers
1 lb. hard leaf suet
1-2 large onions
1 cup Steel Cut Oats (not the rolled ones which go to mush)
Salt, Pepper, Nutmeg to taste
1/2 cup broth (from cooking livers)
1/2 cup Single Malt
 
Chop onions and sauté with ground lamb.  Boil livers in just enough salted
water.  Cool and grate.  Chop suet finely.  (The chopping can be done in a
food processor).  Toast the oats until they are light golden brown.  Mix all
ingredients, and wrap in a double layer of cheese cloth (or place in a
pudding bag).  Be sure to do this over the pot in which you plan to cook the
haggis so that none of the juices are lost.  Wrap tightly and put in pop
with the fold down.  Add water to cover and bring to a boil.  Reduce heat
and simmer for 1 1/2-2 hours.  Remove to a plate and open cheese cloth
carefully.  Even more carefully transfer haggis to a large sheet of plastic
wrap.  Fold plastic to completely encase and place on a heated serving
platter.  (Putting it in the plastic facilitates serving and makes the bards
performance work better when he plunges the sgine dubh into the "steaming,
reeking pudding".)