The morning started early once again and ended quite late! Most of us got home around midnight! A day of soccer and scottish food left many of us very tired. After a quick prayer to the haggis we all got to try this dish we had heard so much about. Some boys/girls/adults dug in and some took some coaxing. It was a great night of friendship and football that the boys will remember for many years!
Haggis is a dish containing
sheep's
'pluck' (
heart,
liver and
lungs),
minced with
onion,
oatmeal,
suet,
spices, and
salt, mixed with
stock, and traditionally
simmered in the animal's
stomach for approximately three hours. Most modern commercial haggis is prepared in a
casing rather than an actual stomach.
Haggis is a kind of
sausage, or savoury
pudding cooked in a casing of sheep's intestine, as many sausages are. As the 2001 English edition of the
Larousse Gastronomique puts it, "Although its description is not immediately appealing, haggis has an excellent nutty texture and delicious savoury flavour".
[1]
The haggis is a traditional Scottish dish memorialised as the national dish of
Scotland by
Robert Burns' poem
Address to a Haggis in 1787. Haggis is traditionally served with "neeps and tatties" (
Scots:
swede, yellow turnip or rutabaga and potatoes, boiled and
mashed separately) and a "dram" (i.e. a glass of
Scotch whisky), especially as the main course of a
Burns supper. However it is also often eaten with other accompaniments.
