Robbie Burns Day - a tribute to our Scottish Friends

[Ann]

Happy Robbie Burns Day to all my Scottish friends here. My mixed anglo heritage includes Irish, Welsh and Scottish, but I'm afraid my stomach is anything but and I have never managed to acquire a taste (or tolerance) for Haggis, but bless your hearts, I'm posting this just for you!!

Sort of makes your mouth water, yes?


ADDRESS TO A HAGGIS – Robbie Burns

Fair fa’ your honest, sonsie face,

Great chieftain o’ the puddin-race!

Aboon them a’ ye tak your place,

Painch, tripe or thairm:

Weel are ye wordy of a grace

As lang’s my arm.

The groaning trencher there ye fill,

Your hurdies like a distant hill,

Your pin was help to mend a mill

In time o’ need,

While thro’ your pores the dews distil

Like amber bead.

His knife see rustic Labour dight,

An’ cut ye up wi’ ready slight,

Trenching your gushing entrails bright,

Like onie ditch;

And the, O what a glorious sight,

Warm-reekin, rich!

Then, horn for horn, they stretch an’ strive:

Deil tak the hindmost, on they drive,

Till a’ their weel’d kytes belyve

Are bent like drums;

Then auld Guidman, maist like to rive,

"Bethankit!!" hums.

Is there that owre his French ragout,

Or olio that wad staw a sow,

Or fricassee wad mak her spew

Wi’ perfect sconner,

Looks down wi’ sneering, scornfu’ view

On sic a dinner?

Poor devil! See him owre his trash,

As feckless as a wither’d rash,

His spindle shank a guid whip-lash

His nieve a nit;

Thro’ bluidy flood or field to dash,

O how unfit!

But mark the Rustic, haggis-fed,

The trembling earth resounds his tread,

Clap in his walie nieve a blade,

He’ll make it whissle;

An’ legs, an’ arms, an’ heads will sned

Like taps o’ thrissle.

Ye Pow’rs, wha mak mankind your care,

And dish them out their bill o’ fare,

Auld Scotland want nae skining ware,

That jaups in luggies;

But, if ye wish her gratefu’ prayer,

Gie her a Haggis!

Happy Haggis Hugs
Ann

[Ann]

I particularly liked this recipe for making haggis, especially the part about pricking the stomach bag so it doesn't burst...quite a visual there of a haggis exploding in my kitchen.

Traditional Haggis (from Evelyn Hlabse, esh2@po.CWRU.Edu)

1 sheep's pluck (stomach bag)

2 lb.. dry oatmeal

1 lb. suet

1 lb. lamb's liver

2 1/2 cups stock

1 large chopped onion

1/2 tsp. cayenne pepper, Jamaica pepper and salt

Boil liver and parboil the onion, then mince them together. Lightly brown the oatmeal. Mix all ingredients together. Fill the sheep's pluck with the mixture pressing it down to remove all the air, and sew up securely. ***** the haggis in several places so that it does not burst. Place haggis in boiling water and boil slowly for 4-5 hours. Serves approximately 12.

[Ann]

And a couple of other staples for this great day...

Kock-a-Leekie (I had to misspell that to get past the censor, LOL)

1 stewing chicken, trussed
10 to 12 medium-sized leeks (about 2 lb), trimmed, washed and sliced
2 quarts beef stock or water
bouquet garni of 1 whole clove, 1 blade mace, 1 sprig parsley and 6 peppercorns (optional)
salt
freshly ground allspice
2 dried prunes

Place the fowl in a large pot with three or four of the leeks and the stock or water. If using water, add the bouquet garni, tied in a piece of cheesecloth. Bring to a boil, skim and then cook gently for 2 hours or longer, until the fowl is tender, when it should be removed. Clear off all the grease with paper towels. Add the remainder of the leeks cut into 1 inch lengths. Add salt and allspice to taste. Simmer very gently until leeks are tender. Half hour before serving, add the prunes. A little minced fowl may be added to the soup before serving it.

Tattie-an'-Neeps or Clapshot

1 lb potatoes
1 tablesp. chopped chives or 4 shallots
1 lb. neeps (swedes in UK, white turnips in US)
1 heated tablesp. butter or dripping
salt and pepper

Cook the vegetables separately, drain and then mash them very well together, adding all the other separate ingredients. Season to taste and serve very hot.

I have to confess, I really DO love tattie-an-neeps.