I think that's just another Scottish item that is sold at the games,
wherever they are held. It's not like a local food or anything. I'm
not aware of anything like haggis coming out of the mountains around
here, where so many Scots-Irish settled. Until I went to some of the
games, I'd never even heard of it. I've never seen it at any
restaurant that wasn't Scottish-themed.
Nancy
-------
I was never lost, but I was bewildered once for three days.
--Daniel Boone
On Jan 15, 2007, at 5:17 AM, Clara Callahan wrote:
> But it did follow the Scots. It sells like hotcakes at Highland
> Games throughout the country. Normally, if one does not arrive at
> the Games a good two to three hours before they are scheduled to
> begin, it's already sold out. At least in my experience that has
> been the case.
>
> I think it's along the line of foods like liver and onions. You
> either love it or you hate it. Personally, I understand why you
> didn't eat the stuff in Edinburgh. I wouldn't have eaten haggis
> "soup," either. It sounds like the stomach leaked during the
> cooking process.
>
> By the way, sheep stomachs are not used as often as they used to be.
>
> Diane Ethridge <[log in to unmask]> 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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