Subj : 7/27 Nat'l Scotch Day - 4
To   : All
From : Dave Drum
Date : Thu Jul 27 2023 04:58:18

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Scotch-Canadian Haggis
 Categories: Five, Pork, Grains, Offal
      Yield: 8 Servings
 
  2 1/2 lb Pork fat or salt pork
      3 lb Pork liver; approx
  1 1/2 c  Rolled oats
      2 ts Salt
    1/2 ts Pepper
 
  This New Brunswick recipe reflects a change in the
  traditional haggis - a change which recent Scottish
  arrivals consider akin to sacrilege.
  
  Grease a 9" x 5" x 3" loaf pan.  Cut Pork fat in cubes
  and fry out the fat from the pork or salt pork fat.
  
  Pour off the grease as it accumulates. When the pieces
  are golden brown and crisp they are called "crackin's"
  in Ontario, or "Kips" in the Maritimes.
  
  Drain well. Cool. Wash the pork liver and place in a
  large pot. Cover with boiling water and boil for about
  one hour, or until a fork can easily be inserted.
  
  Remove liver and allow to cool. Reserve liquid. Put
  cooled liver and 2 cups of cracklin's through the food
  grinder. Mix together. Stir in the oats, salt and
  pepper. Add sufficient cooking liquid to hold mixture
  together. Press into prepared loaf pan, cover with
  waxed paper and foil. Steam for 1 hour. Cool.
  
  TO SERVE: slice 1/2" thick and pan fry until golden
  brown on both sides. Serve piping hot.
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... "What's the use of a good quotation if you can't change it?" -- Doctor Who

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