It is in the nature of the haggis that it should be a creature shrouded in mystery. Over the years many misconceptions have developed about these reclusive creatures. Here we are happy to debunk the most common myths and set the record straight.
But before I do, here's Rabbie Burn's 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 hurdies like a distant hill,
You 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-reeking, 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 nieve 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,
An’ dish them out their bill o’fare,
Auld Scotland wants nae skinking ware
That jaups in luggies;
But, if ye wish her gratefu’ pray’r,
Gie her a Haggis!
For all the jokes about it, I must confess that I have never actually tasted haggis. I am concerned when people say that it is just meat and oatmeal. There is no meat in a haggis, just the scrap bits and ends that no-one else would eat. I am told by trustworthy persons that the taste is just offal.
djm
I'd rather be atop the foothills than beneath them.
djm wrote:For all the jokes about it, I must confess that I have never actually tasted haggis. I am concerned when people say that it is just meat and oatmeal. There is no meat in a haggis, just the scrap bits and ends that no-one else would eat. I am told by trustworthy persons that the taste is just offal.
djm
Trust me, it's delicious
Dunno what you're on about with this offal and oatmeal stuff. Once it's dead you skin it, gut it then cook it. I suppose you could stuff the wee beastie with oatmeal or maybe serve it with some skirlie. Maybe that's where your wire are getting crossed.
Tell us something.: I've picked up the tinwhistle again after several years, and have recently purchased a Chieftain v5 from Kerry Whistles that I cannot wait to get (why can't we beam stuff yet, come on Captain Kirk, get me my Low D!)
djm wrote:There is no meat in a haggis, just the scrap bits and ends that no-one else would eat. ..
Except the Scots...
just kidding, I actually enjoy a good haggis. Which reminds me, I'm to pick one up this evening for our Lodge's Burns Night dinner.
T'anx for the reminder!
“First lesson: money is not wealth; Second lesson: experiences are more valuable than possessions; Third lesson: by the time you arrive at your goal it’s never what you imagined it would be so learn to enjoy the process” - unknown
For information on artificial haggis (rather than the traditional caught and slaughtered variety) see here: http://en.wikipedia.org/wiki/Haggis
I particuarly like this bit:
Following his victory in The Masters golf tournament in 1988, Scottish golfer Sandy Lyle chose to serve Haggis at the annual Champions Dinner before the 1989 Masters.[1] It is widely considered amongst Masters champions to be one of the most unpopular selections ever served at the event.
When I was a Stunted at Edinbrah Univarsity I survived on Haggis, Neeps and Tatties. I used to get it at the Chambers Street Union, until I twigged that you got larger portions at the Teviot Row Union. And they managed to keep it hotter.
And yes, they certainly do vegematarian haggis these days.
Haggis is just like a good quality sausage, but made with Sheep bits instead of Cow bits and Pig bits, and using oats instead of breadcrumbs. It's spicy.
The Family Commissariat is in disarray, owing to the demise of our only motor car. The Financial Advisor pranged it on New Years Eve, and it has proved to be a write-off. Until we get a new(-ish) one we are eating our way through the deep-freeze. Sadly, this year we are compelled to ignore the Bard of Ayrshire. I'll make up for it in Whisky.
Innocent Bystander wrote:
Haggis is just like a good quality sausage, but made with Sheep bits instead of Cow bits and Pig bits, and using oats instead of breadcrumbs. It's spicy.
... or barley. For the uninitiated, it does resemble liverwurst slightly. I doesn't taste bad, the trick is (for you squeemish pallettes)) to keep you mind off what you're ingesting. And for that, there's BAGPIPES!
Innocent Bystander wrote: I'll make up for it in Whisky.
