Haggis
is a Scottish food that is very similar to our own Texas
meatloaf. The 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 stomach, but as this is difficult to
obtain by modern cooks, this recipe is steamed in a basin.
Liver
- 225g (8 oz)
Oatmeal -175g (6 oz)
Onions - 2 medium
Minced lamb - 225g (8 oz)
Shredded suet - 175g (6 oz)
Grated nutmeg - pinch
METHOD
Put
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.
Toast
the oatmeal under the grill or in the oven until it is golden
brown. Allow to cool slightly. Meanwhile, mince the liver
with the onions.
Add
the oatmeal, minced lamb, suet, nutmeg and the reserved
cooking liquid to the minced mixture and combine thoroughly.
Spoon
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. Serve hot with bagpipes and dancing.
