[Jacob-list] Robbie Burns Night :-)

[Thomas Simmons]

Now, hae many o ye throw away the hearts and livers and other fine gifs that
come back from the slaughterhouse after ye've brought in the lambs?

Jan 25 is a'ways a good time to put the great Great Cheftain o'the
puddin-race to good use!

Creaganlios Farm Haggis (Easy, Delicious, no lamb-stomach version)

3 Lamb Hearts
1 lb.Lamb Liver
3 lbs Lamb Stew meat
1 cup cubed saltpork
2 large chopped onions
1 and 1/4 cups steel-cut groats (scottish or irish porridge oats, NOT thgose
flat, rolled quik-oat types)
1/2 Tablespoon each: salt, pepper, ginger, cinnamon, ground cloves, nutmeg
1/4 Tablespoon cayenne
butter to grease pans
water

Boil chopped onions, hearts, liver, and stew meat in water to cover meats
for half hour.  If meat becomes exposed, add a wee bit o'water.

In the meantime, VERY LIGHTLY toast the oats, spread out on a baking pan,
under the broiler.  They will be done a few minutes -do not burn.

Now is a good time to cube those salt pork bits.

SAVE all the water you boiled the meats & onions in, but put all the meats
in a food processor and chop (or just use a knife and chop them into 1/4
inch cubes).

Mix chopped meat & onion mixture, saltpork, toasted oats, and spices
together and mix very well.  Pour in all the saved water until entire
mixture is rather soupy (you'll probably need all the liquid).

Pour into two well-greased meat loaf or casserole dishes, and cover.  Bake
at 350 for one hour.

When ready to serve, have spouse hold Haggis aloft on a platter and march
around the table.  Follow behind, playing appropriate bagpipe tunes. (If you
can't play pipes, simply hold a nasal "oh" sound while striking your
throat....)

Place Haggis on table, and, while standing, Recite Ode Tae a Haggis, found
at:

http://www.contractinteriors.co.uk/ecpb/ToAHaggis.htm

Pour everyone a Single Malt.

Enjoy!

Thom (just leaving the table wi' another whiskey)

"But mark the Rustic, haggis-fed,
The trembling earth resounds his tread!"







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