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

Johnna Holloway johnna at sitka.engin.umich.edu
Thu Jan 25 11:30:45 PST 2007

Gee I thought the article was quite good. It pointed out that
certain meats cannot be included these days either due to regulations
or for lack of a commercial market source or like the artificial 
casings, easier to cook
without shrinkage..
What's being described is 21st century haggis afterall.
As to it tasting like pate, well the style and nature of British pates 
might be the source of that remark.


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