contact:
McSweens Haggis, 118 Bruntsfield Place, Edinburgh, EH10 4ES
Tel: 0131 440 2555. Fax: 0131 440 2674 (these are the numbers for
their factory at Bilston Glen)
as an alternative, you should try the haggis at Sandy Crombie's on
Broughton Street. There is a guidebook to the best food shops in the UK
(I can't remember the title, but I can find it if you want), and you'll
find Sandy's shop in there. It is a truly excellent butchers, and is
regarded by many as an equal to McSweens.
"Wrap the haggis tightly in tin foil and place in a large saucepan of
cold water. Bring to the boil and simmer gently for 45 minutes per lb.
When ready to serve, remove from foil and drain off the excess water.
Split the skin with a sharp knife and spoon the contents onto a hot
(most important) plate with mashed turnip and mashed potato."
Allow about 6-8oz per person.
HAGGIS
This is the most traditional of all Scottish dishes, eaten on Burns
Night (25th January; the birthday of Scotland's national poet, Robert
Burns, 1759-1796) and at Hogmanay (New Year's Eve), accompanied by the
traditional Black Bun, Het Pint and Shortbread. It is really a large
round sausage; the skin being a sheep's paunch. The finest haggis of
all is made with deer liver, served to the skirl of the pipes, cut
open with a traditional 'sgian dubh' (black stocking knife) and
accompanied by small glasses of neat Scotch whisky. This recipe dates
from 1856.
1 cleaned sheep or lamb's stomach bag
2 lb. dry oatmeal
1 lb. chopped mutton suet
1 lb. lamb or venison liver, boiled and minced
2 c. stock
sheep heart and lights, boiled and minced
1 large chopped onion
1/2 tsp. cayenne pepper
1/2 tsp. allspice
1/2 tsp. salt
1/2 tsp. pepper
1. Toast oatmeal slowly until crisp.
2. Mix all ingredients (except stomach bag) together; add stock.
3. Fill bag to just over half full, press out air, sew up securely.
4. Have ready a large pot of boiling water.
5. Prick the haggis all over with a large pin so it doesn't burst.
6. Boil slowly for 4 to 5 hours.
7. Serve with Clapshot.
CLAPSHOT
Clapshot is delicious with Haggis. A traditional Orkney dish, it is
widely eaten in the North of Scotland.
1 lb. potatoes
1 lb. white or yellow turnips (or swedes)
4 chopped shallots, or
1 tbs. chopped chives
1 tbs. butter or dripping, heaped
salt and pepper to taste
sprinkle of mace or nutmeg if desired
1. Boil potatoes and turnips separately, drain.
2. Mash very well, adding all other ingredients.
3. If desired, add sprinkle of mace or nutmeg.
4. Season to taste, serve hot.