'Burns Nicht' by JD

So now you want to try the national dish of Haggis?
This is how to make it-

Haggis Ingredients:

1 sheep’s stomach bag
1 sheep’s pluck – liver, lungs and heart
3 onions
8 ounces of beef Suet
4 ounces of oatmeal
salt and black pepper
about 10 tablespoons of stock/gravy (quarter of a pint approx)

1. Clean the stomach bag thoroughly and soak overnight. In the morning turn it inside out.
2. Wash the pluck and boil for 1.5 hours, ensuring the windpipe hangs over the pot allowing drainage of the impurities.
3. Mince the heart and lungs and grate half the liver.
4. Chop up the onions and suet.
5. Warm the oatmeal in the oven.
6. Mix all the above together and season with the salt and pepper.
7. Pour over enough of the pluck boiled water to make the mixture watery.
8. Fill the bag with the mixture until it’s half full.
9. Press out the air and sew the bag up.
10. Boil for 3 hours (you may need to prick the bag with a wee needle if it looks like blowing up!) without the lid on.
11. Serve with neeps and tatties. (neeps = turnips)

If that has put you off then take refuge in a wee dram. I would recommend Ardbeg or Cardhu among the malt whiskies and the best blended whiskies are The Antiquary or Cream Of The Barley!
Slàinte mhath!

Burns wrote many love songs and none finer than ‘Ae Fond Kiss’. This is a beautiful version by Eddi Reader. In her introduction she mentions ‘Nancy’ who was Agnes Craig for whom the song was written-
http://robertburns.org/encyclopedia/MLehoseAgnesCraigClarinda1759-1841.555.shtml