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