General Chat

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 :-))

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

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

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

But we have our Bacon Badger Susie lol.

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

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.

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.

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

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

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

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)