Happy Robbie Burns Day

Address to a Haggis - Robbie Burns

Fair fa' your honest, sonsie face,
Great chieftain o' the puddin-race!
Aboon them a' ye tak your place,
Painch, tripe, or thairm:
Weel are ye wordy o' a grace
As lang's my arm.

The groaning trencher there ye fill,
Your hurdies like a distant hill,
Your pin wad help to mend a mill
In time o' need,
While thro' your pores the dews distil
Like amber bead.

His knife see rustic Labour dight,
An' cut you up wi' ready sleight,
Trenching your gushing entrails bright,
Like ony ditch;
And then, O what a glorious sight,
Warm-reekin, rich!

Then, horn for horn,
they stretch an' strive:
Deil tak the hindmost! on they drive,
Till a' their weel-swall'd kytes belyve,
Are bent lyke drums;
Then auld Guidman, maist like to rive,
"Bethankit!" 'hums.

Is there that owre his French ragout
Or olio that wad staw a sow,
Or fricassee wad mak her spew
Wi' perfect sconner,
Looks down wi' sneering, scornfu' view
On sic a dinner?

Poor devil! see him ower his trash,
As feckless as a wither'd rash,
His spindle shank, a guid whip-lash,
His nieve a nit;
Thro' bloody flood or field to dash,
O how unfit!

But mark the Rustic, haggis fed,
The trembling earth resounds his tread.
Clap in his walie nieve a blade,
He'll mak it whissle;
An' legs an' arms, an' heads will sned,
Like taps o' thrissle.

Ye Pow'rs wha mak mankind your care,
And dish them out their bill o' fare,
Auld Scotland wants nae skinking ware
That jaups in luggies;
But, if ye wish her gratefu' prayer,
Gie her a haggis!

What is Haggis?
A dish consisting of the heart, lungs, and liver of a sheep, calf, etc. (or sometimes of the tripe and chitterlings), minced with suet and oatmeal, seasoned with salt, pepper, onions, etc., and boiled like a large sausage.

Making Haggis

* 1 sheep's stomach bag plus the pluck (lights, liver and heart)
* 1 lb Lean Lamb
* 6 oz Oatmeal
* 8 oz Shredded Suet
* 2 large Onions, chopped
* about 1/4 pint beef stock

* Soak the stomach bag in salted water overnight.
* Place the pluck (lights, liver and heart) in a saucepan with the windpipe hanging over the edge. Cover with water and boil for up to 2 hours hours. Impurities will pass out through the windpipe and so you need to put a basin under it to catch any drippings. Drain well and cool. Remove the windpipe and any gristle or skin..
* Mince the liver and heart with the lamb. (Add some of the lights before mincing if you wish.)
* Toast the oatmeal gently until crisp and pale golden brown.
* Combine the suet and onion with minced mixture. Season well and add enough stock to moisten well. Pack it all into the stomach bag, filling it just over half-full as the stuffing will swell during cooking.
* Tie the bag tightly with the string. Prick the haggis all over with a needle to stop it from bursting as it swells
* Put an upturned plate in the base of a saucepan of boiling water, stand the haggis on this and bring to the boil, and let it boil slowly for about 4 hours.
* Makes enough for 6 to 8 helpings of delicious haggis.