Our enthusiastic haggis maker was practicing for our Burns Supper in a few weeks. The sausages weren't quite the size of a sheep's stomach...Originally Posted by starbkjrus
Yes, how was the haggis?
More practice... however, the traditional way to approach the haggis is by reciting "To A Haggis" by Robbie Burns, then delivering the ceremonial first cut with a dagger. Of course, it's not Burns' Night yet.
Even the F-H.C.A.G. (a veterinarian who understands the innards of animals better then the rest) ate some and seemingly enjoyed it.
Alan doesn't take "no" for an answer. Everyone even remotely connected to the XMarks group - as well as a few not-so-innocent bystanders - sampled the cuisine.
O.K.... O.K.... The (mostly) natural ingredients combined under the hand of our esteemed and accomplished chef produced a most pleasing dish; the seasonings were perfect - definite but not overpowering; the proportions of liver versus oatmeal were being second-guessed by the chef, but by no one else; the aftertaste was only in the mouth where it could be quenched by a beverage of choice, not in the human stomach to come back and haunt one later in the evening. It was agreed by all (group-think?) that Alan's X-Haggis should/will grace the table at the Burns Supper.Yes, how was the haggis?
(See, Alan, I'm practicing the toast already...)
Bookmarks