It's really no different than the various things they put in sausage;
you wouldn't want to know that, either.
Nancy
-------
I was never lost, but I was bewildered once for three days.
--Daniel Boone
On Jan 14, 2007, at 11:11 PM, Diane Ethridge wrote:
> We were in Edinburg, Scotland some years ago & it was a typical
> cold, foggy, rainy day in August. We walked from our hotel over to
> a shopping mall for our noonday meal & were hoping to find some
> soup or Scottish broth. We followed a wonderful aroma to one of
> the food stalls where the young girl was filling steaming bowls of
> a delicious looking substance that looked like chili. After our
> order was placed & while she was preparing two steaming bowls full
> of this "soup", I inquired as to what kind of soup this was & how
> they made it. That's where I made my mistake! She said it was
> "Haggis" & proceeded to describe the recipe which sounded
> absolutely horrible. It was something like a mixture of oats,
> barley, onion, ale, mutton & various seasonings which are stuffed
> into a sheep's stomach, which is then sewn shut & boiled in more
> ale & seasonings. Since I was having a difficult time
> understanding her anyway, I'm sure there were parts of the recipe I
> missed. However, I heard enough to have second thoughts about
> our choice of lunch & we settled for a "Jacket Potato", (which is
> what they call a baked potato).
>
> I, for one, am glad this particular tradition didn't follow the
> Scottish folks over here.
>
> Diane in TX
>
>
> To subscribe, change options, or unsubscribe, please see the
> instructions
> at http://listlva.lib.va.us/archives/va-hist.html
To subscribe, change options, or unsubscribe, please see the instructions
at http://listlva.lib.va.us/archives/va-hist.html
|