First Haggis

[Amoskeag]

AsI write my first attempt at the "Great Chieftain o' tha Puddin' Race" simmers away in a huge cast iron pot on the stove. We are having our Lodge installation tommorow and we all know what that is. While it's not a full blown Burns night, our Master wanted us to wear our kilts in honor of the day and. I asked him about haggis and he said, "Where are we going to get one?" Says I, "It's worth a try!" so on short notice I ground up some lamb, some liver, (Wow, one thing I noticed was that ground liver smells like low tide!) and some suet, toasted some oatmeal and set it to boil. The butcher at our local supermarket said he was fresh out of sheep's paunches; dumb luck that!, so I'm using cheesecloth as suggested by a Scottish friend of mine (I've had her haggis in the past and it was very good). I actually shaped it so as to form "hurdies"
The real downside to this whole affair is that one of my fellow Scout leaders is, are ready for this?, A SHEEP FARMER! DOH!!!. All the necessary pieces/parts have gone to sauasge etc. long ago. Oh Yeah, That's using your head, Bob. Well at least I'm ready for next year!
I've learned the Address and will do that as well. There should be some photos coming soon. Wish me luck!
Bob

[thescot]

I'm sure you'll do your gandma proud.

I always use a boiling bag (form any grocery store by Reynolds) to put it all in and boil, but I'll bet yours turns out fine. Main difference is that you gut to properly cut into the bag like a sheep's stomach. the cheese cloth might not allow for that as easily.

Sounds like you're lodge is in for a fine treat, and I'm sure you'll have a great trip to the East, all in all. May the GAOU bless your efforts and gathering so that bortherly love will prevail. Be sure to boil and mash a few potatoes and turnips to round out the fare.

You could always fall back on the Irish 7-course dinner: a 6-pack of Guinness and a potatoe. Throw out the potatoe and drink the beer.

Send us photos of the haggis and the installation.

AsI write my first attempt at the "Great Chieftain o' tha Puddin' Race" simmers away in a huge cast iron pot on the stove. We are having our Lodge installation tommorow and we all know what that is. While it's not a full blown Burns night, our Master wanted us to wear our kilts in honor of the day and. I asked him about haggis and he said, "Where are we going to get one?" Says I, "It's worth a try!" so on short notice I ground up some lamb, some liver, (Wow, one thing I noticed was that ground liver smells like low tide!) and some suet, toasted some oatmeal and set it to boil. The butcher at our local supermarket said he was fresh out of sheep's paunches; dumb luck that!, so I'm using cheesecloth as suggested by a Scottish friend of mine (I've had her haggis in the past and it was very good). I actually shaped it so as to form "hurdies"
The real downside to this whole affair is that one of my fellow Scout leaders is, are ready for this?, A SHEEP FARMER! DOH!!!. All the necessary pieces/parts have gone to sauasge etc. long ago. Oh Yeah, That's using your head, Bob. Well at least I'm ready for next year!
I've learned the Address and will do that as well. There should be some photos coming soon. Wish me luck!
Bob

[thescot]

here's my first haggis. It's really not hard to make, Just follow the recipe.



It was eaten with great gusto by all present, even the sissies who said they didn't think they'd like haggis.

Several folks came back for seconds.

[Amoskeag]

The haggis was a sucess, at least there was none left! Flanked by Neeps n Tatties it went quickly. The day was much enhanced by Dave - CleghornKilts, who had all of his stuff from the St Andrews Soc. Burns Night last night still in his car. I had planned to open the haggis with my dirk but when a Claymore appeared, well what else could I do? Claymores ROCK! Our lodge treasurer is a Brit WWll vet and he told us stories of Scotland during the war. (He had two helpings! and declared it "Not bad") I had great fun doing the address and look forward to next year. Photos will be coming from others and I will post them as I get them.
Bob