fiddystorms
Footballguy
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TB Mike Williams or James Jones the rest of the season? (1 Viewer)
- Thread starter fiddystorms
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Tickle Monster
Footballguy
THE SERVING OF THE HAGGIS
From Jeff Smith's The Frugal Gourmet On Our Immigrant Ancestors:
Traditionally, a Haggis is made from the lung, liver, and heart of the sheep. These are mixed with oatmeal and a few spices and stuffed into the sheep's stomach. After being boiled, the Haggis is brought to the table with a great deal of ceremony. A piper ushers in the Haggis and all raise a glass of Scotch whiskey and "brrreath a prrayerr for the soul of Rrrobbie Burrrns!" It is then served with "neeps and nips," mashed turnips and nips of whiskey. I think you have to drink a lot of Scotch before you can truly enjoy this dish, but a party of Scots without a Haggis is simply not heard of.
I prepared this recipe for the Medinah Highlander Pipe and Drum Band of Chicago. They piped the Haggis into the dining room, the boiled sheep's stomach being carried on a silver tray by Craig, my assistant. The Pipe and Drum Major cut the Haggis in the sign of the Cross and the party began. These pipers ate everything in sight ... so I am willing to offer you *MY* version of Haggis.
THE MAJOR INGREDIENTS:
* 1 pound beef heart, cut into 2-inch-wide strips.
* 1 pound beef liver.
* 1/2 pound lamb stew meat, cut in 1-inch cubes.
* 1 1/2 cups peeled and finely chopped yellow onion.
* 4 tablespoons Scots whisky.
* 2 cups oatmeal, toasted on a cookie sheet in a 375F oven for 10 minutes).
THE SEASONINGS:
* 2 teaspoons salt.
* 1/2 teaspoon freshly ground black pepper.
* 1 teaspoon dried thyme, whole.
* 1/2 teaspoon dried rosemary.
* 1/4 teaspoon freshly grated nutmeg.
THE CASING:
* 3 beef CAPS (Talk to a sausage shop about these).
* 1 cup distilled white vinegar.
* 1/2 tablespoon salt for soaking.
Place the beef heart in a 4-quart covered pot and just cover with cold water. Simmer, covered, for 1 hour and 10 minutes.
Add the beef liver and lamb stew meat, and cover and simmer for 20 minutes. Remove the contents of the pot and cool. Reserve 1 cup of the liquid. Grind everything coarsely.
In a large bowl mix all of the ingredients, except for the beef caps, vinegar, and salt for soaking. Mix well and set aside.
Rinse the beef caps in cold water. Turn them inside out and soak them in 2 quarts of cold water with the salt and vinegar for 1/2 hour. Drain them and rinse very well, inside and out.
Divide the meat mixture into three parts. Fill the beef caps with the meat mixture and tie the ends off with string. Two will have to be tied on just one end, but the third piece will be tied on both ends. ##### the Haggis all over with corn holders or a sharp fork. Place in a steamer and steam for 1 hour and 20 minutes.
Serve the Haggis, sliced, with beef or lamb gravy.
From Jeff Smith's The Frugal Gourmet On Our Immigrant Ancestors:
Traditionally, a Haggis is made from the lung, liver, and heart of the sheep. These are mixed with oatmeal and a few spices and stuffed into the sheep's stomach. After being boiled, the Haggis is brought to the table with a great deal of ceremony. A piper ushers in the Haggis and all raise a glass of Scotch whiskey and "brrreath a prrayerr for the soul of Rrrobbie Burrrns!" It is then served with "neeps and nips," mashed turnips and nips of whiskey. I think you have to drink a lot of Scotch before you can truly enjoy this dish, but a party of Scots without a Haggis is simply not heard of.
I prepared this recipe for the Medinah Highlander Pipe and Drum Band of Chicago. They piped the Haggis into the dining room, the boiled sheep's stomach being carried on a silver tray by Craig, my assistant. The Pipe and Drum Major cut the Haggis in the sign of the Cross and the party began. These pipers ate everything in sight ... so I am willing to offer you *MY* version of Haggis.
THE MAJOR INGREDIENTS:
* 1 pound beef heart, cut into 2-inch-wide strips.
* 1 pound beef liver.
* 1/2 pound lamb stew meat, cut in 1-inch cubes.
* 1 1/2 cups peeled and finely chopped yellow onion.
* 4 tablespoons Scots whisky.
* 2 cups oatmeal, toasted on a cookie sheet in a 375F oven for 10 minutes).
THE SEASONINGS:
* 2 teaspoons salt.
* 1/2 teaspoon freshly ground black pepper.
* 1 teaspoon dried thyme, whole.
* 1/2 teaspoon dried rosemary.
* 1/4 teaspoon freshly grated nutmeg.
THE CASING:
* 3 beef CAPS (Talk to a sausage shop about these).
* 1 cup distilled white vinegar.
* 1/2 tablespoon salt for soaking.
Place the beef heart in a 4-quart covered pot and just cover with cold water. Simmer, covered, for 1 hour and 10 minutes.
Add the beef liver and lamb stew meat, and cover and simmer for 20 minutes. Remove the contents of the pot and cool. Reserve 1 cup of the liquid. Grind everything coarsely.
In a large bowl mix all of the ingredients, except for the beef caps, vinegar, and salt for soaking. Mix well and set aside.
Rinse the beef caps in cold water. Turn them inside out and soak them in 2 quarts of cold water with the salt and vinegar for 1/2 hour. Drain them and rinse very well, inside and out.
Divide the meat mixture into three parts. Fill the beef caps with the meat mixture and tie the ends off with string. Two will have to be tied on just one end, but the third piece will be tied on both ends. ##### the Haggis all over with corn holders or a sharp fork. Place in a steamer and steam for 1 hour and 20 minutes.
Serve the Haggis, sliced, with beef or lamb gravy.
Donsmith753
Footballguy
Haggis is ####### awesome
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