Where
- Thread starter Locutus
- Start date
Yer probably right.
How do you cook yours?
Here is a recipe you might want to try:
HAGGIS ROYAL [From the Minutes of Sederun of the Cleikum Club]
Ingredients: Mutton, suet, beef-marrow, bread-crumbs or oatmeal,
anchovies, parsley, lemon, pepper, cayenne, eggs, red wine. [The
anchovies and cayenne are, no doubt, optional]
Three pounds of leg of mutton chopped, a pound of suet chopped, a
little, or rather as much beef-marrow as you can spare, the crumb
of a penny loaf (our own nutty-flavoured browned oatmeal, by the
way, far better)[I'd say 1 to 1 1/2 cups of crumbs or toasted
oatmeal], the beat yolks of four eggs, a half-pint of red wine,
three mellow fresh anchovies boned, minced parsley, lemon grate
(grated peel), white pepper, crystals of cayenne to taste -
crystals alone ensure a perfect diffusion of the flavour - blend
the ingredients well, truss them neatly in a veal caul [stomach],
bake in a deep dish, in a quick oven, and turn out. [I'd suggest
375F for 1/2 hour, then turn down to 350F till done] Serve hot as
fire, with brown gravy, and venison sauce.
How do you cook yours?
Here is a recipe you might want to try:
HAGGIS ROYAL [From the Minutes of Sederun of the Cleikum Club]
Ingredients: Mutton, suet, beef-marrow, bread-crumbs or oatmeal,
anchovies, parsley, lemon, pepper, cayenne, eggs, red wine. [The
anchovies and cayenne are, no doubt, optional]
Three pounds of leg of mutton chopped, a pound of suet chopped, a
little, or rather as much beef-marrow as you can spare, the crumb
of a penny loaf (our own nutty-flavoured browned oatmeal, by the
way, far better)[I'd say 1 to 1 1/2 cups of crumbs or toasted
oatmeal], the beat yolks of four eggs, a half-pint of red wine,
three mellow fresh anchovies boned, minced parsley, lemon grate
(grated peel), white pepper, crystals of cayenne to taste -
crystals alone ensure a perfect diffusion of the flavour - blend
the ingredients well, truss them neatly in a veal caul [stomach],
bake in a deep dish, in a quick oven, and turn out. [I'd suggest
375F for 1/2 hour, then turn down to 350F till done] Serve hot as
fire, with brown gravy, and venison sauce.
Ironman
🍺
I'm right here buddy - chill.The hell is everybody?????????
I would come here more often if we had a "Mens Locker Room" forum
just kidding.... lol.... 
I spose I should share my secret "Ham brine recipe" I did this weekend with everyone soon - it rocked.
Nica
New member
I Don't know about others, but I've been maxed out. I'm trying to get a bedroom finished in the basement before Wed, and with Christmas on us, my time for the forums is almost zero.....for now. I peek in, but don't always log in.The hell is everybody?????????
Buy the way everyone, have a very MERRY CHRISTMAS!
Please remember the real reason for our Christmas season.
Last edited:
The Tourist
Banned
I'm feeling the pinch, myself.
I have an early morning job at an eye clinic this morning, on the first day my wife goes back to work after surgery, on a day when it snowed and the roads aren't plowed yet, on a garbage day when those big plastic cans litter every driveway and blow into the street, and when last minute shoppers have turned every plowed street into an adult version of "bumper cars."
I've had to cancel the job once already. They wanted me there originally on the exact day of my wife's surgery.
I hate the holidays. I was thinking about finding a big bowl of figgie pudding and just drowning the whole lot...