Festive Football Snack

Traditional Haggis

1 sheep's pluck (stomach bag)
2 lb.. dry oatmeal
1 lb. suet
1 lb. lamb's liver
2 1/2 cups stock
1 large chopped onion
1/2 tsp. cayenne pepper, Jamaica pepper and salt
Boil liver and parboil the onion, then mince them together. Lightly brown the oatmeal. Mix all ingredients together. Fill the sheep's pluck with the mixture pressing it down to remove all the air, and sew up securely. Prick the haggis in several places so that it does not burst. Place haggis in boiling water and boil slowly for 4-5 hours. Serves approximately 12.

 

Collect the blood of a freshly killed duck or goose and stir in 1/4 cup 6% vinegar. Seal and refrigerate until ready to use.


In pot combine duck or goose wings, neck, rump, heart, and gizzard with 8 cups cold water. Bring to boil, skimming off scum until no more forms, reduce heat and simmer 1 hr. Add several peppercorns, cloves, and allspice grains and 1/2 to 1 bay leaf plus the standard portion of soup greens and simmer another 1-1 1/2 hours or until meat easily comes away from bone.


Dice giblets, remove meat from bones, dice, and return to strained stock. The soup vegetables may be diced and returned to pot or used in another dish according to preference. Add about 2 cups dried fruit: prunes, apples, pears, raisins, and simmer another 15-20 minutes. Fork-blend 2-3 Tablespoons flour with blood & vinegar mixture, add about 1/2 cup stock 1 Tablespoon at a time, stirring constantly, then return to pot.


Season with salt, pepper, a pinch or 2 ground juniper berries (optional), sugar, and a bit more vinegar if needed to get a sweet, sour, winey flavor with subtly spicy undertones. Simmer gently several minutes and serve with egg noodles, noodle squares, grated-potato dumplings or cooked, diced potatoes.

 

Broiled Honeycomb Tripe



Brush over both sides of the tripe with melted butter or bacon fat, then pat on a board on which sifted bread crumbs have been spread, first on one side then on the other; set into a hot well-oiled broiler and cook over a bed of coals or under a gas flame from four to eight minutes. Under the gas flame turn but once. Over the coals turn every thirty seconds. Spread with Maitre d' Hotel butter. If the tripe be fresh, a teaspoonful of lemon juice should be gradually beaten into the butter.

 

I've seen it before but what is it?

 

ruminant's stomach

 

Haggis is divine...but you've gotta pipe it in and do the Robbie Burns poem, otherwise you're just taking the piss .

 

I ain't eaten no stomachs, intestines(chitlings) or brains. Some people like'em, but the very idea of eating them makes me gag. yuck Now, if I didn't know what I was eating, it might be a different story.

 

If you eat processed meats, you would be surprised what you are eating.

 

uh-huh

 

Aww, you just had to pop my bubble, didn't you.