johnmartin
Active Member
This one has a Scottish flavour.
Another of those annoying flash games
- Thread starter johnmartin
- Start date
johnmartin
Active Member
Dave Payn said:
TINNED HAGGIS!!!!!!!!
Sacrilege. Whit's wrang wae a beasties bladder mon.
Vickitorious
Active Member
aaaaaaaaaah they're soooooo cute! 
:lol:
:lol:
bigmamabadger
Active Member
Sort of a little bit like curling, only with furry haggisesisess....
Incidentally we had haggis for tea tonight. LittleBabyBadger likes haggis. She is one weird child.
BMB
xx
Incidentally we had haggis for tea tonight. LittleBabyBadger likes haggis. She is one weird child.
BMB
xx
johnmartin
Active Member
Nae brains used tae mak' a Haggis. Here's the traditional recipeNadia said:sheeps brains.. how cute
Ingredients
1 Sheep's paunch (stomach)
2 lb. dry oatmeal
1 lb. suet, shredded
1 lb. lamb's liver
1 large onion
1/2 t cayenne pepper
1/2 t black pepper
1 t nutmeg
1 t mace
1/2 t salt
Procedure Pull the sheep's paunch inside out and scrape it clean. Pull
it back right-side out. Boil the liver and parboil the onion. Save 2
1/2 C of the stock. Mince the liver and onion together. Lightly brown
the oatmeal. Mix all the ingredients together, along with the reserved
stock. Fill the paunch with the mixture, pressing it down to remove
the air and sew it up securely. Prick the Haggis so it won't burst during cooking. Place the haggis in boiling water and boil slowly for 4-5 hours. Serves approximately 12, or provides a taste of Haggis for a larger group.
Vickitorious
Active Member
euw :lol:
:lol:
Not_Jus_An_Object
Member
:wow
Or, alternatively, get up early and go and catch your own :shock: :wink: :lol:johnmartin said:Nae brains used tae mak' a Haggis. Here's the traditional recipeNadia said:sheeps brains.. how cute
Ingredients
1 Sheep's paunch (stomach)
2 lb. dry oatmeal
1 lb. suet, shredded
1 lb. lamb's liver
1 large onion
1/2 t cayenne pepper
1/2 t black pepper
1 t nutmeg
1 t mace
1/2 t salt
Procedure Pull the sheep's paunch inside out and scrape it clean. Pull
it back right-side out. Boil the liver and parboil the onion. Save 2
1/2 C of the stock. Mince the liver and onion together. Lightly brown
the oatmeal. Mix all the ingredients together, along with the reserved
stock. Fill the paunch with the mixture, pressing it down to remove
the air and sew it up securely. Prick the Haggis so it won't burst during cooking. Place the haggis in boiling water and boil slowly for 4-5 hours. Serves approximately 12, or provides a taste of Haggis for a larger group.