January 25 - Happy Robert Burns Day
Address To A Haggis (1786)
Fair fa' your honest, sonsie face,
Great chieftain o' the pudding-race!
Aboon them a' yet 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 was 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 like 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 make her spew
Wi' perfect sconner,
Looks down wi' sneering, scornfu' view
On sic a dinner?
Poor devil! see him owre his trash,
As feckles as wither'd rash,
His spindle shank, a guid whip-lash;
His nieve a nit;
Thro' blody 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' hands will sned,
Like taps o' trissle.
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!
Recipe for Haggis by Robert H. Christie (1911)
Clean a sheep's pluck thoroughly. Make incisions in the heart and liver to allow the blood to flow out, and parboil them, letting the windpipe lie over the side of the pot to permit the phlegm and blood to disgorge from the lungs; change the water after a few minutes boiling for fresh water. Another half hour's boiling will be sufficient; but throw back the half of the liver to boil until it will grate easily. Take the heart, the half of the liver and the lungs, trimming away all skins and black-looking parts, and mince them together along with a pound of good beef suet. Grate the other half of the liver. Have eight onions peeled and scalded in two waters, which chop and mix with this mince. Toast some oatmeal before the fire till it is of a light brown colour and perfectly dry. Less than two teaspoonfuls of meal will do for this quantity of meat. Spread the mince on a board and strew the meal lightly over it, with a high seasoning of pepper, salt, a little cayenne and marjoram, well mixed. Have a sheep's stomach perfectly clean, and see that there is no thin part in it in case of its bursting. Put in the meat with a half-pint of good beef gravy, or as much strong broth and the juice of a lemon or a little good vinegar as will make a thick stew. Be careful not to fill the bag too full so as to allow the meat room to swell. Press out the air and sew up the bag; prick it with a large needle when it first swells in the pot, to prevent bursting; let it boil slowly for three hours if large.