Recipe#10873

Title: Burns Supper 02

From: waring@ima.infomail.com (Sam Waring) 
 Newsgroups: rec.food.recipes 
 Subject: COLLECTION: Burns Night Recipes 
 Date: Sat, 25 Feb 95 22:36:36 GMT 
 Organization: Austin InfoMail Association - Austin, TX 
 Message-ID: <606_9501280137@ima.infomail.com> 

Haggis with Tatties & Neeps
 Yield: 6 servings
 2 lb haggis
 2 lb potatoes, peeled & cut into eighths
 1 1/2 lb yellow turnips (rutabagas), peeled & cut into 1/2" cubes
 1 ts salt
 1/4 c butter, melted
 1/3 c milk, warmed
 fresh lavender, rosemary, & sage for garnish (opt)
 scotch whiskey
 In a 6 quart saucepot, bring 3 quarts water to boiling. Pierce
 casing of the haggis once with a fork. Carefully place the haggis
 into the pot of boiling water and boil 45 to 60 minutes or until
 haggis feels firm and is cooked through.
 One-half hour before haggis had finished cooking, prepare Tatties
 (mashed potatoes) and Neeps (turnips)/ In a 3 quart saucepan,
 combine potatoes and water to cover. Heat to boiling over high
 heat, reduce heat to low and cook, covered, until potatoes are
 tender- about 20 minutes.
 In a 2 quart saucepan, combine turnips, 1/2 tsp salt, and water to
 cover. Heat to boiling over high heat, reduce heat to low and cook,
 covered, until turnips are tender- about 25 to 30 minutes.
 When potatoes are tender, drain well and return to saucepan. With
 electric mixer, beat potatoes on low speed until all pieces are
 broken up. Add 1/2 tsp salt, 2 Tbsp butter, and half of the milk.
 Beat until mixture is smooth. Add remaining milk and beat at high
 speed until smooth and fluffy. Keep warm until ready to serve. If
 desired, place some of potatoes in large pastry bag with large star
 tip.
 When turnips are tender, drain well and return to saucepan. Add
 remaining 2 Tbsp butter and keep warm until ready to serve.
 To serve, place haggis on serving platter. Spoon, or, if desired,
 pipe several mounds of mashed potatoes around haggis leaving space
 between mounds. Spoon some of turnips between potato mounds. Garnish
 with lavender, rosemary, and sage, if desired. Pass remaining
 potatoes and turnips. Give each guest a glass of Scotch to pour
 over the haggis or to enjoy with it. If haggis has collagen casing,
 guests may want to remove it from slices before eating.
 Homemade Haggis
 Yield: 6 servings
 1 lb boneless lamb shoulder or breast, cut into pieces, or use ground lamb
 1/2 lb lamb liver, cut into pieces
 1/2 c water
 1 onion, coarsely chopped
 1 lg egg
 3/4 ts salt
 3/4 ts pepper, black
 1/2 ts sugar
 1/4 ts ginger, ground
 1/8 ts cloves, ground
 1/8 ts nutmeg, ground
 1 c oats, rolled, old fashioned
 Heat oven to 350-F. Grease an 8 1/2 by 4 1/2 inch loaf pan.
 In food processor with chopping blade, process together half of
 the lamb, the liver, water, onion, egg, salt, pepper, sugar, ginger,
 cloves, and nutmeg until well combined. Add the remaining half of
 the lamb and the oats, process until well combined.
 Spoon lamb mixture into the greased pan, pat surface to level. Bake
 45 to 55 minutes or until center feels firm when gently pressed.
 Cool 5 minutes in pan, unmold onto platter, slice and serve.
 Notes: This skinless haggis is planned for American tastes, yet
 contains many of the ingredients found in the real thing. You can
 unmold the loaf and serve it in place of the purchased haggis
 recipes.
 The Dreaded Haggis
 1 sheep's stomach
 1 sheep heart
 1 sheep liver
 1/2 lb suet, fresh (kidney leaf fat is preferred)
 3/4 c  oatmeal
 3 onion, finely chopped
 1 ts salt
 1/2 ts pepper
 1/4 ts cayenne
 1/2 ts nutmeg
 3/4 c  stock
 Wash stomach well, rub with salt and rinse. Remove membranes and excess
 fat. Soak in cold salted water for several hours. Turn stomach inside
 out for stuffing.
 Cover heart and liver with cold water, Bring to a boil, reduce heat,
 cover and simmer for 30 minutes. Chop heart and coarsely grate liver.
 Toast oatmeal in a skillet on top of the stove, stirring frequently,
 until golden. Combine all ingredients and mix well. Loosely pack mixture
 into stomach, about two-thirds full. Remember, oatmeal expands in
 cooking.
 Press any air out of stomach and truss securely. Put into boiling
 water to cover. Simmer for 3 hours, uncovered, adding more water
 as needed to maintain water level. Prick stomach several times with
 a sharp needle when it begins to swell, this keeps the bag from
 bursting. Place on a hot platter, removing trussing strings. Serve
 with a spoon.  Ceremoniously served with "neeps and nips"--mashed
 turnips, nips of whiskey and mashed potatoes.
 Clootie Dumpling
 6 oz flour
 3 oz suet, shredded
 3 oz currants
 1 oz sultanas
 2 oz caster sugar
 1 ts cinnamon, ground
 1/2 ts baking soda
 3/4 c sour milk
 Mix flour with suet, fruit, sugar, cinnamon and soda. Stir in enough
 milk to make a soft batter. Dip a pudding cloth (cheesecloth) into
 boiling water, sink it in a basin large enough to hold the batter.
 Dredge it lightly with flour and spoon in the batter. Draw the
 fullness of the cloth together evenly, then tie it tightly with
 string, but leave enough room for the dumpling to swell. Place a
 saucer or plate in the bottom of a large saucepan. Lift the dumpling
 into the pan. Pour in enough boiling water to cover. Simmer for a
 full 2 hours, then untie.  Turn out carefully onto a hot serving
 dish. Dredge with castor sugar.  Serve with hot custard sauce.
 Yields 4 to 6 servings.
 For the hot custard sauce, we usually use Byrd's Custard. If you
 have the availability of British goods in your area, they should
 have Byrd's custard. It comes in a large tin, like a container of
 powdered chocolate for chocolate milk. Just follow the directions
 to make a custard, only dilute it a little more to make it sauce-like.
 Traditional Scotch Broth
 1 lb neck of mutton
 2 qt water
 1 ts salt
 2 T pearl barley
 2 T yellow split peas
 2 T dried green peas
 2 carrots
 2 leeks
 3 T rutabaga, diced
 1 md onion
 1/2 sm cabbage
 1 ts parsley, finely chopped
 salt 
 pepper
 Put the meat, water, salt and washed pearl barley into a large
 saucepan.  Bring to a boil very slowly and skim. Dice the vegetables
 and wash and shred the cabbage and add to the pan. Bring the soup
 back to a boil again and simmer very gently until the meat is cooked
 and the peas are tender - about two hours. Add parsley and salt
 and pepper to taste.