We must raise $518 by March 31st to pay critical bills. Essential to continue our mission. Donate now!
Click here to advertise on CatholicCulture.org

Catholic Recipe: Haggis

    INGREDIENTS

  • Heart of lamb
  • Lungs of lamb
  • 1/2 liver of lamb
  • 1/2 pound suet
  • 2 minced onions
  • 1 cup oatmeal, toasted under broiler
  • Salt
  • Pepper
  • Lamb broth
  • Lamb stomach
  • Details

  • Prep Time: 3 1/2 hours
  • Difficulty: • • •
  • Cost: $$$$
  • For Ages: 15+
  • Origin: Scotland

The ultimate in making much of nothing was achieved by centuries of Scotch cooks when they created their famous Haggis. In fact, this dish was prized so highly that it has been called the national dish of Scotland. This dish may be a daring endeavor for St. Martin's feast day.

Haggis is also a traditional dish for the Feast of St. Andrew, November 30.

DIRECTIONS

Chop heart, lungs and liver fine. Add suet, onions and oatmeal. Season with salt and pepper. Moisten with broth. Stuff cleaned stomach bag five-eighths full. Place bag in a large pot of water to boil without lid for three hours. As the Haggis begins to swell, prick with a needle to prevent bursting. Serve hot.

Recipe Source: Cooking for Christ by Florence Berger, National Catholic Rural Life Conference, 4625 Beaver Avenue, Des Moines, IA 50310, 1949, 1999
Subscribe for free
Click here to advertise on CatholicCulture.org
Shop Amazon

Recent Catholic Commentary

Insights on the enigma that is Pope Francis March 27
Our Most Characteristic Vice? March 27
Recognizing the Noonday Devil March 27
Patricia Jannuzzi on gay activists: And the real problem is? March 27
Surrogate parenthood = exploitation of desperate women March 27

Top Catholic News

Most Important Stories of the Last 30 Days
Pope announces Jubilee: a Year of Mercy CWN - March 13