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Haggis, the indispensable dish for Burns' Night, is made from a sheep's stomach stuffed with the heart, lungs and liver of the animal, and oatmeal. The best haggis has venison liver instead of sheep's liver, as this gives a more robust flavour. The most commonly used recipe for haggis is based upon an old 1787 recipe by a Mrs. MacIver, who lived in Edinburgh.
From Norwich Union’s annual Christmas magazine
Introduction and haggis recipe from 'Cattern Cakes and Lace' by Julia Jones and Barbara Deer
1 sheep's paunch (stomach) or synthetic boiling bag
Sheep's pluck (heart, lungs and liver)
4 oz/100 g grated suet
1 large onion, chopped
1 lb/450 g pinhead oatmeal, toasted
8 oz/225g blanched chopped almonds
1 oz/25 g salt
Black pepper
Cayenne pepper
1/2 teaspoon mixed herbs
Juice and grated rind of 1 lemon
If using a sheep's paunch, wash it well in cold water, and scrape and clean thoroughly. Leave overnight in cold water. Also the night before, was the sheep's pluck, put into a pan of boiling water and boil for 2 hours, with the windpipe hanging out of the pan (have a small bowl beneath to catch any drips). Leave the pluck in the cooking liquid overnight.
Next day, cut off the windpipe, and mince the liver, heart and lungs. Mix with the grated suet and onion, the lightly toasted oatmeal and the finely chopped almonds. Add the salt, pepper, cayenne pepper, herbs, lemon juice and rind. Blend in the strained liquid in which the pluck was cooked. Mix thoroughly and fill the sheep's paunch just over half full. Sew up the paunch and prick with a fork. If using a synthetic bag, tie firmly, but do not prick. Place the haggis in boiling water and simmer for 3 hours, pricking occasionally to prevent bursting.
From The Mackenzie Fish & Game Co. who used to trade in Princess Way, Camberley, and for many years supplied Camberley Reel Club’s Burns’ Night Haggis.
Haggis has already been cooked but must be thoroughly heated either by steaming in a bowl, or wrapped in foil and simmered in water for at least an hour. Serve with champit tatties (mashed potatoes) and bashed neeps (mashed turnip/swede) on hot plates, with Gravy (see below).
Slice haggis into ½" slices and shallow fry with bacon. Serve with fried pre-mashed boiled potatoes.
Malt Scotch (in ample quantities) *
* N.B. If Malt not available, any Scotch will do!