Text 1508, 66 rader
Skriven 2010-09-12 19:10:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: haggis
==============
-=> Quoting Michael Loo to Jim Weller <=-

 ML> 2 sheep's paunches (stomach bag)
 ML> 1 ox heart
 ML> 1 1/ lb ox liver
 ML> 1 lb lamb stewing meat
 ML> 5 ts black pepper
 ML> 6 sm chopped onions
 ML> 1 lb steel cut oats
 ML> 1/2 lb beef suet
 ML> mixed herbs (Thyme Sage, Basil)

That version looks good, being meatier and beefier than usual. The
generous use of pepper and herbs sounds good too.

(I wondering what I can do with a caribou and a jar of Minor's lamb
base.)

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Scottish Rural Haggis
 Categories: British, Offal, Lamb, Grains, Onion
      Yield: 8 Servings
 
      1 lb Lean mutton
      2 c  Oatmeal
      4    Onions
    1/4 lb Suet
      1 pt Liquid
           Pepper and salt
           Stomach bag of a sheep and
           The pluck (lights, liver
           And heart)
 
  I offer a recipe from the Scottish Women's Rural Institutes Cookery
  Book, eighth edition, reprinted 1988.
  
  Wash the stomach bag in cold water and salt.  Boil pluck for 1 1/2
  hours, leaving windpipe attached and hanging out of pot in order
  that impurities may pass out.  When cooked and cold cut away
  windpipe and any skin and gristle adhering to it.  Mince the pluck
  (leaving out some of the lights) along with mutton and suet. Toast
  oatmeal in the oven, chop onions and herbs (if desired).  Put into
  a bowl the minced ingredients, toasted oatmeal, chopped onions,
  herbs, salt and pepper. Add about 1 pint of the liquid in which
  the pluck was boiled  and mix all together till of a soft
  consistency.  Take sheep's bag and fil a little more than half
  full (allow room for the meal to expand).  Sew up tightly, prick
  and tie in cloth. Put into a pan of boiling water with a plate at
  the bottom and boil for three or four hours.  Prick occasionally
  to prevent bursting.
  
  mike cellar in soc.culture.scottish
 
MMMMM

Cheers

YK Jim


... No other food frightens people in the way haggis does.

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