Archived posting to the Leica Users Group, 2013/08/30
[Author Prev] [Author Next] [Thread Prev] [Thread Next] [Author Index] [Topic Index] [Home] [Search]My wife is Scottish and we have Haggis on Burns night every year. As always with offal based recipes it relies on gristle being removed and seasoning being good. I have been eating it for over 40 years now and it is usually good. My mother-in-law used to use it as stuffing when she roasted a chicken. The only place I have seen serving haggis with scotch is an upmarket restaurant in London. It is certainly nothing I had heard of from any of our Scottish relatives and friends. I have never tried it with whisky but for the guy who took us to the restaurant it was the reason he went there. Both my brothers live in Scotland and have Scottish wives. They don't eat haggis... Frank D >________________________________ > From: "lrzeitlin at aol.com" <lrzeitlin at aol.com> >To: lug at leica-users.org >Sent: Friday, 30 August 2013, 15:30 >Subject: Re: [Leica] Something to sing about > > > > >You guys are all big sissies.? > > >Haggis, anyone? > > >http://www.foodnetwork.com/recipes/alton-brown/haggis-recipe/index.html > > > > >Sue > >- - - - >While we were living in North Wales we used to eat haggis regularly at a >small Scots restaurant. Doused with a very heavy dose of scotch it wasn't >bad. I note that the recipe doesn't mention the scotch. An oversight? >Larry Z > > >_______________________________________________ >Leica Users Group. >See http://leica-users.org/mailman/listinfo/lug for more information > > >