Haggis

Albert Pimblett's Downtown Toronto Bed/Breakfast

242 Gerrard Street East , Toronto, ON M5A 2G1 Canadá



Ingredientes

  • 1 Lamb Heart
  • 2 Sheeps Lights (Lungs)
  • 1 Sheeps Liver
  • 6 Lamb Kidney
  • 1 1lb Oatmeal mediam
  • 1/2 lb Suit (fine ground)
  • 2 oz tablespoons nutmeg
  • 2 oz tyme
  • 3 oz sage rough
  • 2 oz tyme
  • 2 tablespoons salt
  • 4 tablespoons pepper

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  1. Have your Butcher roughly grind the offal. place into a large mixing bowl with all the other ingredients. mix thoroughly with hands.
  2. Stuff the mixture into the sheep's stomach not too full or it will explode when cooking. Sew the opening with string. I don't use sheep's stomach, sorry there's no way that I am putting my hand inside one of those. I use strong linen or muslin squares and tie them just like Christmas puddings.
  3. Place into boiling water for 4 hours, Present to table, address with Robbie Burn's 'Ode to Haggis'. Cut and eat with neeps and tatties and a good drop of Malt Whisky
  4. Proceed to get drunk on the rest of the whisky
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Haggis