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 > > > 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 To subscribe, change options, or unsubscribe, please see the instructions at http://listlva.lib.va.us/archives/va-hist.html