Sprucies In The Kitchen

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Monday, February 20, 2006

Muffled Laughter


Robbie Burns' Ode to a Haggis:

Fair fa' your honest, sonsie face,
Great Chieftan 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 hurdles 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, 0 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;
Then 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' bluidy flood or field to dash,
O how unfit!

But mark the Rustic, haggis-fed,
The trembling earth resounds his tread,
Clap in his walie neive a blade,
He'll mak 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 ane skinking ware
That jaups in luggies;
But, if ye wish her gratefu' pray'r,
Gie her a Haggis!

* * *
T H E R E C I P E

1 sheep's lung (illegal in the U.S.; may be omitted if not available)
1 sheep's stomach
1 sheep heart
1 sheep liver
1/2 lb fresh suet (kidney leaf fat is preferred)
3/4 cup oatmeal (the ground type, NOT the Quaker Oats type!)
3 onions, finely chopped
1 teaspoon salt
1 teaspoon freshly ground pepper
1/2 teaspoon cayenne
1/2 teaspoon nutmeg
3/4 cup stock

1. Wash lungs and 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.

2. 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.

3. 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, tatties and nips" -- mashed turnips, mashed potatoes, nips of whiskey.

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6 Comments:

Anonymous Anonymous said...

Mmm. I eat Haggis everyday for breakfast and dinner. This recipe makes my mouth water. I've even developed a vegan Haggis for fast days. Enjoy!

Mon. Feb. 20, 10:09:00 p.m. PST  
Anonymous Anonymous said...

sick

Mon. Feb. 20, 10:18:00 p.m. PST  
Blogger Eric John said...

I'd be very interested in getting the vegan haggis recipe. I think soy sheep innards would better agree with me than the real thing.

Tue. Feb. 28, 09:59:00 p.m. PST  
Blogger papa herman said...

And if you miss haggis during Great Lent and you do not want to make it from scratch... you can purchase vegan haggis from Food Fight. (I wrote about it here: http://kickmonkey.blogspot.com/2005/05/vegan-what.html)

Wed. Mar. 01, 08:44:00 a.m. PST  
Blogger thomasw said...

i am glad i wasn't a medieval scotish peasant :)

Wed. Mar. 01, 03:01:00 p.m. PST  
Blogger Fr. Justin (Edward) said...

Why is sheep's lung illegal in the US?

Thu. Mar. 23, 11:33:00 a.m. PST  

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