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
>
>
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