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

Recent Catholic Commentary

Weekend reading 7 hours ago
Frustrating the Moral Law 7 hours ago
Weep for slaughtered Christians, not for dialogue with Islam 12 hours ago
An Appointment that Francis Should Withdraw August 28
A new approach to Vatican appointments? August 28

Top Catholic News

Most Important Stories of the Last 30 Days
‘A real via crucis’: Pope Francis, patriarch plead on behalf of Iraq’s Christians CWN - August 8
Hundreds of thousands of Iraqi Christians in flight as Islamic State advances CWN - August 8