Den folgenden Text habe ich aus einem alten schottischen Buch über Schottland abgeschrieben...

This is a traditional scotch recipe on haggis:

Take the stomach of a sheep and wash it well.
Leave it to soak for several hours in cold, salted water.
Then turn out and pour scalding water on it and scrape with a knife.
Now clean a sheep's pluck well.
Pierce the heart and liver in several places, then boil the liver and lights for an hour and a half.
When these have been boiled for 15 minutes change the water, and during the last half-hour let the pluck be boiled with them.
Trim away the skins and discard any discoloured parts.
Grate half the liver and mince all the rest finely.
Add a pound of finley shredded meat, two chopped onions, half a nutmeg, grated, and a pinch of cayenne pepper.
Moisten with half a pint of good gravy and juice of small lemon.
Put the mixture into the bag prepared for it.
Allow for swelling in cooking.
Sew up securely and plunge into boiling water.
Boil gently for three hours.
Prick at times with a needle to let air out.
Serve hot at once.

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Hier noch ein kleiner Geschmacks-Tip von mir. Probiert den Haggis mit purem Scotch Whiskey als "Soße", ist lecker!

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