recipe comes from The
Geat British Kitchen web site and has been reproduced
with the permission of The British Food Trust which
runs the site.
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haggis has been the subject of much ridicule and endless
bad jokes. Scotland abounds with picture postcards of
humanised haggis, or three-legged haggis being hunted
through the heather! Traditional haggis recipes call
for the savoury meat mixture to be boiled in a sheep's
paunch, but as this is difficult to obtain by modern
cooks, this recipe is steamed in a basin.
detailed information about the Haggis visit the Wikpedia
online encyclopedia - click
Gram Liver (8 oz)
150 Gram Oatmeal (6 oz)
2 Medium Onions
225 Gram Minced lamb (8 oz)
150 Gram Shredded suet (6 oz)
Pinch Grated nutmeg
Salt and pepper
the liver in a saucepan and cover with cold water.
Bring to the boil and boil for 5 minutes. Drain the
liver, reserving 4 tablespoons of the water.
the oatmeal under the grill or in the oven until it
is golden brown. Allow to cool slightly.
mince the liver with the onions. Add the oatmeal,
minced lamb, suet, nutmeg, salt, pepper and the reserved
cooking liquid to the minced mixture and combine thoroughly.
into a greased pudding basin and tie a lid of greased
greaseproof paper and foil on top. Make a pleat in
the lid to allow for expansion.
Steam the haggis for 3 hours, replenishing the boiling
water when necessary.
hot with bagpipes and plenty of Scotch whisky!
6 - 8