After returning from my recent trip to
Scotland, I decided to make Haggis. I am sending you my recipe for "Texas
Haggis." It may never be our favorite dish but I thought it compared with
Haggis I ate in Edinburgh. I took a recipe for Haggis from Mistress Dods
Cookbook, I found an original copy of the 1833 edition, and made the
recipe from it, except using beef of which we have a ready supply. The
recipe calls for lamb or pork.
Texas Haggis
2 cups "pin head" oats
toast in shallow pan at 350 degree oven until light brown.
2 large onions chopped and cooked with:
1 lb. Ground round or hamburger meat - cooked until well done and in
crumbles.
½ lb. Cooked Beef liver, ground
½ lb. Cooked Tongue, ground
Mix all meat together in a bowl. Add toasted
oatmeal.
Stir all together, should have a bowl of crumbles.
Add:
1 teaspoon salt
1 Tablespoon Black Pepper
½ teaspoon cayenne
Mix all ingredients together and pour into
two loaf pans. Over each loaf pan pour 1 cup beef broth. Wrap each loaf with
Foil, leaving a tented top, and place in 350 degree preheated oven for 2
hours.
Thanks to
Helen Widener for this recipe.
Got in a
suggestion from Gina...
to the texas haggis I have to offer the
northwestern variation: instead of beef, use bison (or as the easterners
call it buffalo) much more aromatic and leaner. but don't get meat from
animals raised on a farm: they have fattier meat, because like beeves, they
don't get to roam around anymore. |
