Fair fa' your honest, sonsie face,
Great chieftain o' the pudding-race!
Aboon them a' yet tak your place,
Painch, tripe, or thairm:
Weel are ye wordy o'a grace
As lang's my arm.

               ~  Robbie Burns,
                   Address to a Haggis


The greatest of Scots savouries

ingredients:

a sheep's bag, and the small bag, the pluck complete
(lights, liver, and heart)
beef suet, onions, and oatmeal
salt and black pepper

preparation:

Thoroughly clean the bag, and soak in cold salted water for  least twelve hours. Turn the rough side out. Wash the pluck and the small bag, cover them with cold water.  Set to boil with the windpipe hanging over the side of the pot to let out impurities. Boil two hours. Then take out, and cut away all gristle and pipes

Half the liver only will be required, grate this, and mince the heart and lights. Make a mixture of this and half a pound of minced suet, a couple of finely chopped onions, and a large cupful of previously toasted oatmeal, all well moistened with some of the liquid in which the pluck was boiled

cooking:

Put the mixture into the large bag, leaving plenty of room to swell. Sew the bag securely, and put it to boil in a large pot of hot water. Prick the bag all over with a darning needle as soon as it begins to swell, to prevent the possibility of its bursting. Boil steadily for three hours with the lid off the pot.
Serve immediately

Another type of Haggis may be made without the sheep's bag, by putting the mixture into a buttered basin or tub and steaming it for about four hours.

~~~Ancient Scots Recipe~~~

      


 
 

 

Viking Raiders attacked the coast of Scotland and
Ireland for centuries.  So fierce of warriors, neither country
wanted to see the tall, blonde Northmen.

This fear of the Viking invaders spun a Scottish
Custom of First Footing.  It was considered
very lucky for the Clan if the first man to enter
the Dun (fort) was black-haired.

The Scots were never ones to trust their
fates to chance, so they choose a
black-haired man from the Clan
and popped him outside - with a bottle of
fine
Uiage Beatha (Highland Whisky).  When the
New Year was well-comed, the said Black-headed
man would cross the threshold, thus insuring
luck for the Clan for another year.

Another custom was the 'clean sweep' - all the fires were
put out, the fireplaces cleaned and the floors swept.  Then
all brushes and brooms were put in the balefire and replaced
with new ones giving you a fresh start.

 

Bliadhna mhath yr!

it is to be noted Scottish New Years
used to be Halloween...the end of the
pagan year.


© DeborahAnne MacGillivray


Back to Scotland

 

     

Should auld acquaintance be forgot,
And never brought to mind?
Should auld acquaintance be forgot,
And auld lang syne!
~  Robbie Burns
 



Copyright 2004
DeborahAnne MacGillivray
All Rights Reserved



   original paintings
by
Lucian de Chenault
photo of Sterling Castle from CD ClickArt
Flag  from Flags of Scotland