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Haggis with Tatties & Neeps
Yield: 6 servings

2 lb haggis
2 lb potatoes, peeled & cut into eighths
1 1/2 lb yellow turnips (rutabagas), peeled & cut into 1/2" cubes
1 ts salt
1/4 c butter, melted
1/3 c milk, warmed
fresh lavender, rosemary, & sage for garnish (opt)
scotch whiskey

In a 6 quart saucepot, bring 3 quarts water to boiling. Pierce
casing of the haggis once with a fork. Carefully place the haggis
into the pot of boiling water and boil 45 to 60 minutes or until
haggis feels firm and is cooked through.

One-half hour before haggis had finished cooking, prepare Tatties
(mashed potatoes) and Neeps (turnips)/ In a 3 quart saucepan,
combine potatoes and water to cover. Heat to boiling over high
heat, reduce heat to low and cook, covered, until potatoes are
tender- about 20 minutes.

In a 2 quart saucepan, combine turnips, 1/2 tsp salt, and water to
cover. Heat to boiling over high heat, reduce heat to low and cook,
covered, until turnips are tender- about 25 to 30 minutes.

When potatoes are tender, drain well and return to saucepan. With
electric mixer, beat potatoes on low speed until all pieces are
broken up. Add 1/2 tsp salt, 2 Tbsp butter, and half of the milk.
Beat until mixture is smooth. Add remaining milk and beat at high
speed until smooth and fluffy. Keep warm until ready to serve. If
desired, place some of potatoes in large pastry bag with large star
tip.

When turnips are tender, drain well and return to saucepan. Add
remaining 2 Tbsp butter and keep warm until ready to serve.

To serve, place haggis on serving platter. Spoon, or, if desired,
pipe several mounds of mashed potatoes around haggis leaving space
between mounds. Spoon some of turnips between potato mounds. Garnish
with lavender, rosemary, and sage, if desired. Pass remaining
potatoes and turnips. Give each guest a glass of Scotch to pour
over the haggis or to enjoy with it. If haggis has collagen casing,
guests may want to remove it from slices before eating.




Homemade Haggis
Yield: 6 servings

1 lb boneless lamb shoulder or breast, cut into pieces, or use ground lamb
1/2 lb lamb liver, cut into pieces
1/2 c water
1 onion, coarsely chopped
1 lg egg
3/4 ts salt
3/4 ts pepper, black
1/2 ts sugar
1/4 ts ginger, ground
1/8 ts cloves, ground
1/8 ts nutmeg, ground
1 c oats, rolled, old fashioned

Heat oven to 350-F. Grease an 8 1/2 by 4 1/2 inch loaf pan.

In food processor with chopping blade, process together half of
the lamb, the liver, water, onion, egg, salt, pepper, sugar, ginger,
cloves, and nutmeg until well combined. Add the remaining half of
the lamb and the oats, process until well combined.

Spoon lamb mixture into the greased pan, pat surface to level. Bake
45 to 55 minutes or until center feels firm when gently pressed.
Cool 5 minutes in pan, unmold onto platter, slice and serve.

Notes: This skinless haggis is planned for American tastes, yet
contains many of the ingredients found in the real thing. You can
unmold the loaf and serve it in place of the purchased haggis
recipes.




The Dreaded Haggis

1 sheep's stomach
1 sheep heart
1 sheep liver
1/2 lb suet, fresh (kidney leaf fat is preferred)
3/4 c oatmeal
3 onion, finely chopped
1 ts salt
1/2 ts pepper
1/4 ts cayenne
1/2 ts nutmeg
3/4 c stock

Wash stomach well, rub with salt and rinse. Remove membranes and excess
fat. Soak in cold salted water for several hours. Turn stomach inside
out for stuffing.

Cover heart and liver with cold water, Bring to a boil, reduce heat,
cover and simmer for 30 minutes. Chop heart and coarsely grate liver.
Toast oatmeal in a skillet on top of the stove, stirring frequently,
until golden. Combine all ingredients and mix well. Loosely pack mixture
into stomach, about two-thirds full. Remember, oatmeal expands in
cooking.

Press any air out of stomach and truss securely. Put into boiling
water to cover. Simmer for 3 hours, uncovered, adding more water
as needed to maintain water level. Prick stomach several times with
a sharp needle when it begins to swell, this keeps the bag from
bursting. Place on a hot platter, removing trussing strings. Serve
with a spoon. Ceremoniously served with "neeps and nips"--mashed
turnips, nips of whiskey and mashed potatoes.



Clootie Dumpling

6 oz flour
3 oz suet, shredded
3 oz currants
1 oz sultanas
2 oz caster sugar
1 ts cinnamon, ground
1/2 ts baking soda
3/4 c sour milk

Mix flour with suet, fruit, sugar, cinnamon and soda. Stir in enough
milk to make a soft batter. Dip a pudding cloth (cheesecloth) into
boiling water, sink it in a basin large enough to hold the batter.
Dredge it lightly with flour and spoon in the batter. Draw the
fullness of the cloth together evenly, then tie it tightly with
string, but leave enough room for the dumpling to swell. Place a
saucer or plate in the bottom of a large saucepan. Lift the dumpling
into the pan. Pour in enough boiling water to cover. Simmer for a
full 2 hours, then untie. Turn out carefully onto a hot serving
dish. Dredge with castor sugar. Serve with hot custard sauce.
Yields 4 to 6 servings.

For the hot custard sauce, we usually use Byrd's Custard. If you
have the availability of British goods in your area, they should
have Byrd's custard. It comes in a large tin, like a container of
powdered chocolate for chocolate milk. Just follow the directions
to make a custard, only dilute it a little more to make it sauce-like.



Traditional Scotch Broth

1 lb neck of mutton
2 qt water
1 ts salt
2 T pearl barley
2 T yellow split peas
2 T dried green peas
2 carrots
2 leeks
3 T rutabaga, diced
1 md onion
1/2 sm cabbage
1 ts parsley, finely chopped
salt
pepper

Put the meat, water, salt and washed pearl barley into a large
saucepan. Bring to a boil very slowly and skim. Dice the vegetables
and wash and shred the cabbage and add to the pan. Bring the soup
back to a boil again and simmer very gently until the meat is cooked
and the peas are tender - about two hours. Add parsley and salt
and pepper to taste.

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