But - but - but where is the gravy?

You actually eat haggis without gravy?



Haggis should be served in a soup plate, haggis in the middle with mashed 'tayto and neap - both well creamed and buttered - to act as retaining walls, then pour on a thick rich, but unseasoned, gravy.

The haggis spices up the bland elements, the gravy tones down the taste impact of the haggis.

Anne the Pleater :ootd: