[Sca-cooks] Haggis, Updated: Less Offal, Tastes Great

Johnna Holloway johnna at sitka.engin.umich.edu
Thu Jan 25 04:33:49 PST 2007

The New York Times featured an article on Haggis yesterday
Click on Dining and Food in the in the index on the left.

Haggis, Updated: Less Offal, Tastes GreatBy BRETT MARTIN
Published: January 24, 2007
IF there can be said to be a haggis season, we’re smack in the middle of
it. Demand for the Scottish national dish — a large sausage of innards
boiled inside a lamb’s stomach, which is to say, something very much
like an inside-out sheep — begins to heat up around St. Andrew’s Day, at
the end of November. It peaks tomorrow night when Scottish organizations
around the world will celebrate the birthday of the poet Robert Burns.


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