Haggis - mythbuster

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netizens as you tuck into your haggis and neeps tomorrow to commemorate the memory of the Great Scottish Bard, Robert Burns, spare a thought for the humble haggis.

Burns’ poetry is appreciated all over the world and celebrated on his birthday, January 25th. He was a confirmed nationalist and proud to be son of Scotia, but he was also an international socialist and person of the people. Burns works, which was extensive, contained some excellent examples of pithy wit, keen observation, rye humour and bonhomie. None more so than his Ode tae a haggis.

The Haggis was a popular dish during Burns' lifetime but no one is quite sure why Burns wrote of something that might be today the equivalent of a hamburger. He penned the poem in the midst of the French Revolution; the aftermath of the American War of Independence; and in the wake the Jacobite Rising. Being an educated man, he was well aware of the need for national pride and unilateral identity of the common man and may have chosen the humble haggis as the vehicle with which to demonstrate both national pride and internationalism. The Haggis was poor man’s fair but, as a nutritional treat, it could, without pretentiousness, take pride of place on the table of kings, amidst all other international cuisine. The bare bones of the poem were conceived at a dinner party when Burns was a guest at the house of Mr Andrew Bruce, merchant, Castlehill, The invitation came soon after the poets arrival in Edinburgh where he was treated as a celebrity. Address to the haggis was first published in 1786 in the Caledonian Mercury.

Following the death of the poet in 1796, a number of Burns Clubs were formed to celebrate and honour his memory. The custom of serving haggis during this celebration, and recitation of Ode tae a Haggis became established at Burns Suppers which are now celebrated by millions throughout the world and held on his birthday, January 25th.

The dish is almost certainly not Scottish in origin and was known to exist in antiquity. The combination of meats, spices and oatmeal boiled in a sheep’s’ stomach is an early example of a convenience food. The etymology of Haggis is unclear and most authorities trace it to words meaning "to chop" or "to hew". There is is no agreement however whether the word was borrowed from Old English haggen, French hachis or hageur (to cut), or a Norse root, such as Icelandic hoggva- and haggw-, German –hackwurst (minced sausage). Alternatively some believe it is derived from Old French ‘agace,’ ("magpie"). The magpie is known for collecting odds and ends, and a haggis is made up of odds and ends. The term haggis is Scottish but it remains unknown when or where the first haggis was consumed but it was common practice after a beast was ordered to be slaughtered by the landowner for workmen to have the offal as a perk. Stomach linings provided an ideal medium to contain liver, kidneys and the offal. This could then be boiled on site and eaten. Crofters used ingredients readily available and could conveniently be packaged for travelling. Haggis may therefore have been a convenience food for workers who travelled long journeys through inhospitable hills and glens. In any event it became a popular dish in England until the 18th century. Today it is considered a delicacy but in Burns time would be the common man’s fair in Scotland.

Haggis had become a source of amusement for many people and represents an early example of racist humour. For centuries the English were distrustful of their neighbours to the North and that feeling was strongly reciprocated. After the highland clearances much animosity prevailed and all things Scottish were lampooned in a systematic attempt to destroy highland culture. It took until George III (1738 – 1820) before better social relationships was cemented and by the time of Queen Victoria everything Scottish was acceptable again. Decried by the English, who ate haggis, the Scots invented amusing origins to belittle their counterpart’s ignorance. The myth prevails and recent surveys indicate as many as one third of the tourists to visit Scotland, blissfully unaware of the real origins expect to catch a haggis in the wilds. Something the Bard would appreciate.

An old receipt for haggis was to boil sheep’s pluck i.e. the liver, lungs & heart of a sheep before mincing the meats and mixing them with chopped onions, toasted oatmeal, suet, salt, pepper, and spices. These ingredients were stuffed into a cleaned sheep's stomach then the closed and sewn. Enough room was left for expansion caused by heat and the haggis was boiled with stock for several hours before being served with mashed potatoes (tatties) and mashed turnip (neeps). The vegetables are prepared separately. Turnips or better known as 'swedes' (in England) and 'rutabaga’ in the US. Haggis represents the largest type of culinary sausage or savoury pudding and today is made from best meats, including tripe and offal and prepared with finest oatmeal and spices which are served in a synthetic skin. All tastes are now catered for and there is even a meat free vegetarian haggis available. Food laws in certain countries prevent the traditional haggis receipts from being made and sold.

Ode Tae a Haggis
Robert Burns 1796

Fair fa' your honest, sonsie face,
Great chieftain o' the puddin-race!
Aboon them a' ye tak your place,
Painch, tripe, or thairm:
Weel are ye wordy o' a grace
As lang's my arm.

The groaning trencher there ye fill,
Your hurdies like a distant hill,
Your pin wad help to mend a mill
In time o' need,
While thro' your pores the dews distil
Like amber bead.

His knife see rustic Labour dight,
An' cut you up wi' ready sleight,
Trenching your gushing entrails bright,
Like ony ditch;
And then, O what a glorious sight,
Warm-reekin, rich!

Then, horn for horn,
they stretch an' strive:
Deil tak the hindmost! on they drive,
Till a' their weel-swall'd kytes belyve,
Are bent lyke drums;
Then auld Guidman, maist like to rive,
"Bethankit!" 'hums.

Is there that owre his French ragout
Or olio that wad staw a sow,
Or fricassee wad mak her spew
Wi' perfect sconner,
Looks down wi' sneering, scornfu' view
On sic a dinner?
Poor devil! see him ower his trash,
As feckless as a wither'd rash,
His spindle shank, a guid whip-lash,
His nieve a nit;
Thro' bloody flood or field to dash,
O how unfit!

But mark the Rustic, haggis fed,
The trembling earth resounds his tread.
Clap in his walie nieve a blade,
He'll mak it whissle;
An' legs an' arms, an' heads will sned,
Like taps o' thrissle.

Ye Pow'rs wha mak mankind your care,
And dish them out their bill o' fare,
Auld Scotland wants nae skinking ware
That jaups in luggies;
But, if ye wish her gratefu' prayer,
Gie her a haggis!

Now the translation….
Greetings, you are a superior food and are worthy of a grace as long as my arm. You fill the plate so well and look so sturdy. Your juices are as inviting as whisky. See the knife cut you, allowing your insides to flow. A glorious sight and aroma. Then spoon after spoon they stretch and strain. It is every man for himself because there will be none left for the slow ones, until all their stomachs are full and fit to burst. Is there anybody who eats foreign food who would look down disdainfully at this dinner. Poor souls, if they do. They will be poor thin creatures, not fit for anything. But if you eat Haggis, you will be strong, robust and fit for battle. God, who looks after us and feeds us, Scotland does not want food with sauce that splashes in dishes. But if you want a grateful prayer then give her a Haggis.

Slàinte
toeslayer

 

I tried a colleagues haggis at our Christmas bash. Very tasty on a fillet steak, and this was in a very upmarket Italian restaurant in Tyneside.

Give me haggis over a Big Mac anyday!

Happy Burns night tomorrow.




Peter (Englishman)

 

Next time you venture north of the border, Peter, and fancy something different, look in at Shimla Pink in Glasgow and try the haggis pakora. An' tak' a pair o' muckle breeks!

 

Does anybody know if Google Translate does Scottish to English?

 

Is there a veggie option?

Don't get upset was only a question....:empathy:

Neeps n tatties will only go so far.........By the way, deep fried goats cheese in piquant endive really don't float my boat :sinking:

Raise a glass the morra bhoys

 

Twirly

Yes there is a veggie version never tried it myself:empathy:

Love the stuff got a Scottish business partner gets me the "real" thing