ORIGINAL: m.t.hands
they all thanked me and had their pictures made with all sorts of firearms, and informed me if i ever came across the pond they would fix me a big serving of
"haggish" whatever that is[:'(]
God bless America
Even Tony Blair pointed out that the U.S. must be a great place, because a lot more people are trying to get INthan are trying to get out!
If I ever get to Scotland, I'll be alot more interested in their ALES than this stuff!
Genuine Haggis
1 sheep's stomach bag plus the pluck (lights, liver and heart)
1 lb Lean mutton
6 oz Fine oatmeal
8 oz Shredded suet
2 large Onions, chopped
Salt and pepper about 1/4 pint beef stock. Soak the stomach bag in salted water overnight. Place the pluck (lights, liver and heart) in a saucepan with the windpipe hanging over the edge. Cover with water and boil for 1 1/2 hours. Impurities will pass out through the windpipe and it is advisable to place a basin under it to catch any drips. Drain well and cool. Remove the windpipe and any gristle or skin. Mince the liver and heart with the mutton. (Add some of the lights before mincing if you wish.) Toast the oatmeal gently until pale golden brown and crisp. Combine with minced mixture, suet and onion. Season well and add sufficient stock to moisten well. Pack into the stomach bag, filling it just over half-full as the stuffing will swell during cooking. Sew up the bag tightly or secure each end with string. Put an upturned plate in the base of a saucepan of boiling water, stand the haggis on this and bring back to the boil. Prick the haggis all over with a large needle to avoid bursting and boil steadily for 3 to 4 hours.
Now, if this mess was made with the addition of diced jalapenos and chili powder, it might become edible!