General Chat

Haggis, Neeps? and taties, yuk, wouldnt give it to an asylum seeker, the best things that came out of Scotland are my wife and whiskey, not necessarily in that order, depends on the mood??????????? 57h68&*@;~(names in code)

My partner and I usually go out 25th as it is our Anniversary (17 yrs) but he is working this year so Home alone

LOVE HAGGIS LOVE SCOTLAND LOVE BAGPIPES the natives aint bad either LOL WILLIAM WALLACE what a guy my hero Paul

oooh - Fred - you sure know how to tempt a girl - I have GOT to try the mince with the haggis - we love shepards pie. Right that tea sorted for the end of the week xx

Have you tried Grants mixed in with the mince for a shephards pie She ,lovely,and so is the bacon badger i have lined up for Thursday.We had our supper tonight ,fully traditional and really enjoyed it,the only down moment was looking for the shortbread afterwards,.I said to liz,with my back to the table ,i know it was here somewhere,heard a muffled noise and turned round ,and there she was blushing like a maiden[and for liz ,that takes some doing]she had scoffed it last week.The ice cream was nice ,but a bit of a let down.Fred.ptfg.

Nothing wrong with Bacon Badger either ,now i have an idea for saterday's tea yeah.fred.ptfg.By the way she ,i was stationed at pitreavie just down the road from linlithgow ,so i have just had some nice memories given back to me ,thanks.Fred.

how can we forget that eh? so scrummy and delicious...not to forget,FATTENING lol susie

But we have our Bacon Badger Susie lol.

she i dont think i could mange that,so i'd have to got for the easier option.....buy a tin lol trish oh gawd,they might think that southerners are all thick now:( lol susie

After reading the recipe I'm suddenly not feeling too good - excuse me a second while I just rush off to the.....

The Haggis There are many different ways of making a haggis as far as the composition of the materials is concerned. Some people like minced tripe in it, some do not; some only like a very small portion of the lights (lungs). This recipe is a standard one, you may make adjustments as you wish. Obtain the large stomach bag of a sheep, also one of the smaller bags called the King's hood, together with the 'pluck' which is the lights, the liver and the heart. The bags take a great deal of washing. They must be washed first in running cold water, then plunged into boiling water and after that, they must be scraped. Take great care of the bag which is to be filled for if it is damaged it is useless. When you are satisfied it is as clean as you can make it, let it soak in cold salted water overnight. The pluck must also be thoroughly washed; you cook it along with the little bag. Boil the pluck and the little bag in a large pot with plenty of water, (leaving the windpipe hanging over the side of the pot as this allows impurities to pass out freely) for about an hour and a half before removing it from the pot and allowing it to cool. Reserve the cooking liquid forlater use. When cold, start preparing the filling by cutting away the windpipe and any gristle and skin. Use only a third of the liver and grate it, then mince the heart, the lights, and the little bag. It may be that you find that the heart and the king's hood are not boiled enough in the hour and a half, and if so, put them back in the pot and boil until tender. Chop finely one-half pound of beef suet. Toast three handfuls of oatmeal (finely ground oats, or rolled oats; NOT the "instant" or "quick cooking" oats) on a cookie sheet in the oven, and then mix all the ingredients - minced lights, grated liver, minced heart, minced king's hood, suet, oatmeal, salt and a good shaking of black pepper. Make this into a soft consistency with the water in which the pluck,etc. was boiled; then place into the stomach bag. Fill only a little over half full as the mixture swells. Sew up the bag with strong thread and the haggis is now ready for cooking. Use a pot which will easily hold the haggis, and place a plate or trivet in the bottom of the pan. Place the haggis on the trivet, and add water to almost cover the haggis. Bring the water to a boil, and keep it boiling steadily for three hours, pricking occasionally to allow air to escape. The haggis should be served on a platter without garnish or sauce. the other - much simpler version is - BUY A TIN OF IT lol

Hi Susie, you're welcome :-)) And thank you for asking for the translation - I didn't want to appear thick on two occassions on the same thread :-))

aww bless yer she its a lovely ode isnt it (now i can read it) lmao susie

Thanks She, I've always wondered but never got around to looking it up. Had visions of wrapping a haggis up and sending it through the post :-)) I've never tried a haggis, and if I'm right in thinking what goes into it I never will. I know - I'm a coward!! LOL

Fair full your honest, jolly face, Great chieftain of the sausage race! Above them all you take your place, Stomach, tripe, or intestines: Well are you worthy of a grace As long as my arm. The groaning trencher there you fill, Your buttocks like a distant hill, Your pin would help to mend a mill In time of need, While through your pores the dews distill Like amber bead. His knife see rustic Labour wipe, And cut you up with ready slight, Trenching your gushing entrails bright, Like any ditch; And then, O what a glorious sight, Warm steaming, rich! Then spoon for spoon, the stretch and strive: Devil take the hindmost, on they drive, Till all their well swollen bellies by-and-by Are bent like drums; Then old Master of the house, most like to burst, 'The grace!' hums. Is there that over his French ragout, Or olio that would sicken a sow, Or fricassee would make her throw-up With perfect disgust, Looks down with sneering, scornful view On such a dinner? Poor devil! see him over his trash, As feeble as a withered rush, His thin legs a good whip-lash, His fist a nut; Through bloody flood or field to dash, O how unfit. But mark the Rustic, haggis-fed, The trembling earth resounds his tread, Clap in his ample fist a blade, He will make it whistle; And legs, and arms, and heads will crop Like tops of thistle. You powers, who make mankind your care, And dish them out their bill of fare, Old Scotland want no watery ware, That splashes in small wooden dishes; But is you wish her grateful prayer, Give her a Haggis! just for you dear cousin susie lol

ook err she i didnt understand a word of that lol can you repeat it in english..pleeeeease susie

Asda often have Grants tinned haggis in - it is excellent

thnk gawd you asked trish lol i didnt want to appear a thick southie ,so i kept me gob shut lol susie

.lol Its and ode Trish Fair fa' your honest, sonsie face, Great chieftain o the puddin'-race! Aboon them a' ye tak your place, Painch, tripe, or thairm: Weel are ye wordy of a grace As lang's my arm. The groaning trencher there ye fill, Your hurdies like a distant hill, Your pin wad help to mend a mill In time o need, While thro your pores the dews distil Like amber bead. His knife see rustic Labour dight, An cut you up wi ready slight, Trenching your gushing entrails bright, Like onie ditch; And then, O what a glorious sight, Warm-reekin, rich! Then, horn for horn, they stretch an strive: Deil tak the hindmost, on they drive, Till a' their weel-swall'd kytes belyve Are bent like drums; The auld Guidman, maist like to rive, 'Bethankit' hums. Is there that owre his French ragout, Or olio that wad staw a sow, Or fricassee wad mak her spew Wi perfect sconner, Looks down wi sneering, scornfu view On sic a dinner? Poor devil! see him owre his trash, As feckless as a wither'd rash, His spindle shank a guid whip-lash, His nieve a nit: Thro bloody flood or field to dash, O how unfit! But mark the Rustic, haggis-fed, The trembling earth resounds his tread, Clap in his walie nieve a blade, He'll make it whissle; An legs an arms, an heads will sned, Like taps o thrissle. Ye Pow'rs, wha mak mankind your care, And dish them out their bill o fare, Auld Scotland wants nae skinking ware That jaups in luggies: But, if ye wish her gratefu prayer, Gie her a Haggis! The alternative would be to stick a stamp on one and send it here lol xx

Please don't shout at me - but being a mere Southerner, what exactly does "addressing the haggis?" entail?