January 27, 2009

Today's culinary treat

In honor of this past Sunday's Burns Night, I offer up today's culinary treat: a recipe for haggis. (Crimson: You may want to steer clear as this is a dish for those with carnivorous habits only.) This is a necessity since it's been illegal to import a proper haggis to the US for the last twenty years.

It's been almost exactly fourteen years since I had my at my lone Burns Night supper in Aberdeen, but I do remember enjoying it quite a bit. The mashed tatties were tasty, as well, though the neeps weren't quite in my taste range.
Fair fa' your honest, sonsie face,
Great chieftain o' the puddin-race!
Aboon them a' ye tak your place,
Painch, tripe, or thairm:
Weel are ye wordy o' a grace
As lang's my arm.

The groaning trencher there ye fill,
Your hurdies like a distant hill,
Your pin wad help to mend a mill
In time o' need,
While thro' your pores the dews distil
Like amber bead.

His knife see rustic Labour dight,
An' cut you up wi' ready sleight,
Trenching your gushing entrails bright,
Like ony ditch;
And then, O what a glorious sight,
Warm-reekin, rich!

Then, horn for horn,
they stretch an' strive:
Deil tak the hindmost! on they drive,
Till a' their weel-swall'd kytes belyve,
Are bent lyke drums;
Then auld Guidman, maist like to rive,
"Bethankit!" 'hums.

Is there that owre his French ragout
Or olio that wad staw a sow,
Or fricassee wad mak her spew
Wi' perfect sconner,
Looks down wi' sneering, scornfu' view
On sic a dinner?

Poor devil! see him ower his trash,
As feckless as a wither'd rash,
His spindle shank, a guid whip-lash,
His nieve a nit;
Thro' bloody flood or field to dash,
O how unfit!

But mark the Rustic, haggis fed,
The trembling earth resounds his tread.
Clap in his walie nieve a blade,
He'll mak it whissle;
An' legs an' arms, an' heads will sned,
Like taps o' thrissle.

Ye Pow'rs wha mak mankind your care,
And dish them out their bill o' fare,
Auld Scotland wants nae skinking ware
That jaups in luggies;
But, if ye wish her gratefu' prayer,
Gie her a haggis!
And, in case you're in need of a translation...


CrimsonMirage said...

Yeah I don't think there is anyway to vegetarianize Haggis...

TL said...

Being the risk-taker that I am, I purchased a can of haggis (yes, a CAN) from Jungle Jim's and served it with some great root veggies (pickled beets and potato) and it made for a greaty, hearty winter meal. Of course, I was the only one in my house to eat it besides the few spoonfulls my daughter happily chowed down on, but it was nice anyway.
Obviously I doubt it compares to the real thing, especially since this was canned and not encased.

PHSChemGuy said...

Crimson - oh, no...it's pretty much impossible to tofurkey a haggis...

TL - the real haggis is a thing of beauty, especially when properly presented at a Burns Night supper...you're braver than I for trying the tinned variety...