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As we all known a lot of tradition in fly fishing comes from Scotland And what could be better than sitting down after a hard days fishing and having Haggis for tea. Here is a recipe which can easily prepared by those of modest income and capabilities, The following is taken from a volume published in Edinburgh circa 1829 and describes the beastie prepared by Mistress Meg Dodds of Cleikum Inn, St. Rowans, and which won the famous competition of Haggises of the year. Here is the recipe but be warned if you have a weak stomach don’t go on.The Scotch Haggis:
Clean a sheep’s pluck thoroughly. Make incision in the heart and liver to allow the blood to flow out, parboil the whole, letting the windpipe lie over the side of the pot top permit the phlegm and blood to disgorge from the lungs: the water may be changed after a few minutes for fresh water. A half-hour’s boiling will be sufficient : but throw back half of the liver and boil till it will grate easily. Take the heart, half of the liver and part of the lights, trimming away all the skins and black looking parts, and mince them together. Mince also a pound of good beef suet and four or more onions. Grate the other half of the liver. Have a dozen of small onions peeled and scalded in two water to mix with the mince. Have ready some finely-ground oatmeal, toasted slowly before the fire four hours, till it is of a light brown colour and perfectly dry. Less than two teacupfuls of meal will do this quantity of meat. Spread the mince on a board and stew the meal lightly over it, with a high seasoning of pepper, salt, and a little cayenne, first well mixed, Have a haggis bag (I,e. a sheep’s paunch ), perfectly clean, and see that there is no thin part in it, else your labor will be lost by its bursting. Some cooks use two bags one as an outer case. Put the meat with half-pint of good beef-gravy, or as much strong broth as will make it very thick stew. Be careful not to fill the bag too full, but allow the meat room to swell; add the juice of a lemon, or a little good vinegar; press out the air and sew up the bag; prick it with a large needle when it first swells in the pot to prevent bursting; boil it slowly for three hours if large. Obs. This is a genuine Scotch Haggis; the lemon a cayenne may be omitted, and instead of beef-gravy, a little of the broth in which the pluck is parboiled may be taken. A finer Haggis may be made by parboiling and skinning sheep’s tongues and kidneys, and substituting these minced for most of the lights, and soaked bread or crisped crumbs for toasted meal.
Could you imagine eating this. I got this from one of the blokes at work.
What a great way for the ladies of the club to put some recipe in the magazine which we can use on them long cold / hot days on them lakes & rivers Just send them in with your men or bring them in your self and hand them into me.
Russell
Hopefully not like this one ( thanks to
Allen Nott )