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The Haggis™ - native to England?

Zulu Romeo

Zulu Romeo

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Admiral
Says one historian:

http://news.bbc.co.uk/1/hi/uk/8180791.stm

Historian Catherine Brown told the Daily Telegraph that she found references to the dish inside a 1616 book called The English Hus-Wife.

The title would pre-date Robert Burns' poem To A Haggis by 171 years.

But ex-world champion haggis maker Robert Patrick insisted: "Nobody's going to believe it."
Click to expand...

Interestingly, the idea behind the haggis - as an efficient way to cook bits of animal - is far, far older than even an English cookbook, according to good old Wikipedia...

But everyone knows that herds of wild haggis prefer to roam the Scottish countryside... ;)
 
Zion Ravescene said:
Says one historian:

http://news.bbc.co.uk/1/hi/uk/8180791.stm

Historian Catherine Brown told the Daily Telegraph that she found references to the dish inside a 1616 book called The English Hus-Wife.

The title would pre-date Robert Burns' poem To A Haggis by 171 years.

But ex-world champion haggis maker Robert Patrick insisted: "Nobody's going to believe it."
Click to expand...

Interestingly, the idea behind the haggis - as an efficient way to cook bits of animal - is far, far older than even an English cookbook, according to good old Wikipedia...

But everyone knows that herds of wild haggis prefer to roam the Scottish countryside... ;)
Click to expand...

All I can say is.....

http://www.youtube.com/watch?v=szyz8Dr0-Vc
 
The Glasgow Cookery Book has a recipe for haggis. The principal ingredient is 'one sheep's pluck'. This can only very very loosely be termed 'meat'.
 
Deckerd said:
The Glasgow Cookery Book has a recipe for haggis. The principal ingredient is 'one sheep's pluck'. This can only very very loosely be termed 'meat'.
Click to expand...
The Aberdonian Cookery Book contains a misprint in that regard. :bolian:
 
I imagine they must be pretty nutritious what with all those organs, but the idea really doesn't sound very appetizing. It sounds like eating a bag of gristle.
 
Da'an said:
I imagine they must be pretty nutritious what with all those organs, but the idea really doesn't sound very appetizing. It sounds like eating a bag of gristle.
Click to expand...

Sounds like that when you eat it, too.

This news story reminds me of that historian who said Cornish pasties came from Devon a while back. Wasn't pretty down in the West Country.
 
according to one viewer of BBC Breakfast, haggis started out as a food given to old women in winter to help em survive. hag's gift or something became haggis.
 
^I saw that. Personally I favour the claim that wild Cumbrian haggis migrated north in the seventeenth century because of an early bout of global warming.

And those nay-saying, good, fresh, hot haggis is delicious.

"Vaguely spiced minced meat" - you mean like a burger or something?
 
RevdKathy said:
^I saw that. Personally I favour the claim that wild Cumbrian haggis migrated north in the seventeenth century because of an early bout of global warming.
Click to expand...
Actually, I once heard a theory that Lanarkshire haggis was a separate clan, and somehow they interbred with the Cumbrian haggis. They ended up with foot-and-mouth-and-brain-and-liver-in-stomach disease and died out, sadly.
And those nay-saying, good, fresh, hot haggis is delicious.
Click to expand...
Especially line-caught haggis, straight from the source. :D
 
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