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Direct Link To This Post Topic: Haggis
    Posted: 21 June 2005 at 11:26pm
Great stuff....
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Direct Link To This Post Posted: 21 June 2005 at 11:53pm
yes its full of left overs
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Direct Link To This Post Posted: 21 June 2005 at 11:59pm
maybe yours is................
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Direct Link To This Post Posted: 22 June 2005 at 9:15am
This is hardly a recipe is it? It's about as useful as Carlos posting 'Cod'.
I used to be with it. But then they changed what it was. Now what I'm with isn't it, and what's it seems scary and weird.
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Direct Link To This Post Posted: 22 June 2005 at 11:28am
Strange that!  Similar postings.
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Direct Link To This Post Posted: 22 June 2005 at 11:31am
no Jill . It isn't him
They say Kesey's dead; But never trust a prankster;even underground.
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Direct Link To This Post Posted: 22 June 2005 at 3:49pm
  • 1 sheep's lung
  • 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
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.

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

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Direct Link To This Post Posted: 24 June 2005 at 12:36pm
Originally posted by Malc London Malc London wrote:

  • 1 sheep's lung
  • 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
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.

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

 

 

Ma mooth's watering

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Direct Link To This Post Posted: 24 June 2005 at 3:43pm
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Direct Link To This Post Posted: 24 June 2005 at 4:47pm
I only had it once, and quite enjoyed it. I don't know if I could eat it again having seen what goes into it.
Keep the green belt green
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