|
|
|
|
 |
|
|
| The Dreaded Haggis Recipe |
Category: Lamb
Rating:
N/A
Servings: 1
|
|
|
Ingredients
1 sheep's stomach
1 sheep heart
1 sheep liver
1/2 lb fresh suet (kidney leaf fat is pref; erred)
3/4 cup oatmeal
3 onions, finely chopped
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 teaspoon cayenne
1/2 teaspoon nutmeg
3/4 cup stock
Cooking Directions:
Here's a recipe for the dreaded haggis. The book notes that, in addition to the other naughty bits, the lungs are traditionally included in Scotland, but are omitted here as it's illegal to sell lungs in the U.S. (Any clues as to why, anybody?). Some folks also think that liver shouldn't be used...
Wash stomach well, rub with salt and rinse. Remove membranes and excess fat. Soak in cold salted water for several hours. Turn stomach inside out for stuffing.
Cover heart and liver with cold water, Bring to a boil, reduce heat, cover and simmer for 30 minutes. Chop heart and coarsely grate liver.
Toast oatmeal in a skillet on top of the stove, stirring frequently, until golden. Combine all ingredients and mix well. Loosely pack mixture into stomach, about two-thirds full. Remember, oatmeal expands in cooking.
Press any air out of stomach and truss securely. Put into boiling water to cover. Simmer for 3 hours, uncovered, adding more water as needed to maintain water level. Prick stomach several times with a sharp needle when it begins to swell; this keeps the bag from bursting. Place on a hot platter, removing trussing strings. Serve with a spoon.
Ceremoniously served with "neeps and nips"++mashed turnips, nips of whiskey and mashed potatoes.
From "Innards and Other Variety Meats". Jana Allen and Margret Gin. 101 Productions. San Francisco, 1974.
Posted by Stephen Ceideberg; August 13 1992.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
lamb,ceideburg2
|
|
|
|
|
|
|
Related Recipes:
|
|
|
|
|
|
