Back to : T.H. Carson, Butcher
Haggis are normally sold ready-cooked, the genuine ones being cased not in plastic and staples but the cleaned and stuffed belly of a sheep. Traditionally, haggis are steamed for an hour, or SIMMERED uncovered in a pan for an hour. They can be reheated in a microwave for 6 - 9 minutes, but must be served piping hot on well-heated plates. The accompanying vegetables are mashed potato (Taties) and mashed swede turnip (Nips), each vegetable mashed with butter, milk and salt and pepper to taste. The traditional drink is, naturally, whiskey, but a good Haggis does not need to be hidden by a dram.
The great poet Robert Burns was the man who used the Lowland Scots of his time to compose one of the most famous poems in the world. Recited on Burns Night, the 25th January, or St. Andrews Night, or on New Year's Eve, it is a fit honour for the Haggis. The reciter normally cuts the Haggis open during the third verse. A quicker finish is then advised, lest the food cool.
|To A Haggis|
Fair fa' your honest, sonsie face,
The groaning trencher there ye fill,
His knife see rustic Labour dight,
Then, horn for horn, they stretch and strive;
Is there that owre his French ragout,
Poor devil ! See him owre his trash,
But mark the Rustic, haggis-fed,
Ye Pow'rs, wha mak mankind your care,
Robert Burns (1759-1796).
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