Another of those annoying flash games

[johnmartin]

This one has a Scottish flavour.

 

[NAS]

Quality ... shame im rubbish at it :cry: .

 

[Dave Payn]

This one has a Scottish flavour.

Wouldn't it be easier with tins of Grant's haggis? ;-)

 

[johnmartin]

Wouldn't it be easier with tins of Grant's haggis? ;-)

TINNED HAGGIS!!!!!!!!

Sacrilege. Whit's wrang wae a beasties bladder mon.

 

[super_sop]

haha love it!

 

[Vickitorious]

aaaaaaaaaah they're soooooo cute! :lol:

 

[Aidan]

sheeps brains.. how cute

 

[bigmamabadger]

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

 

[johnmartin]

sheeps brains.. how cute

Nae brains used tae mak' a Haggis. Here's the traditional recipe

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]

euw :lol:

 

[HBB]

That's horrid :shock:

 

[Not_Jus_An_Object]

:wow

 

[PeterBale]

sheeps brains.. how cute

Nae brains used tae mak' a Haggis. Here's the traditional recipe

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.

Or, alternatively, get up early and go and catch your own :shock: :wink: :lol:

 

[johnmartin]

Or, alternatively, get up early and go and catch your own :shock: :wink: :lol:

Exactly Peter, and just to get some practice in try here for some more haggis related shennanigans.