From: hhenderson@vax.clarku.edu
Subject: RECIPES: Haggis (facsimile) and Clapshot
Organization: Clark University
Date: 14 SEP 92 19:49:18 GMT

I've received several requests for the haggis recipe I mentioned in
an earlier posting, so here 'tis.

While spending a summer as a cook in the Highlands, I developed a
taste for haggis and other Scottish specialties.  This recipe was put
together from several different sources, and is inauthentic in the
sense that it doesn't call for the more "exotic" varieties of sheep offal
(very hard to find, where I am), and that it uses rolled, rather than
pinhead, oats (for anyone who can tell me where to get pinhead oats
in the USA, a prize awaits).  But I've fed it to many haggis fans, and
the consensus is that it's a "reasonable facsimile".

FACSIMILE HAGGIS

3/4 lb lamb's liver
1 lb lamb meat (from chops, or stewing cubes, etc.)
1/2 lb beef (stew beef or steak)
3 large onions, peeled and parboiled
2 Tb beef fat, minced
1/2 tsp hot paprika
1 tsp salt
20 grinds of a black pepper mill (the more pepper, the better)
1 to 1 1/4 cups rolled oats (regular Quaker Oats variety -- *not*
instant)

Cover lamb's liver in water and simmer for about 10 minutes.  Drain
and allow to cool.  Chop in food processor or put through meat
grinder.  Chop the lamb meat, the beef, and the parboiled onions in
the same way.  Mince the beef fat by hand.

Spread the oats in a layer in a heavy-duty frying pan and lightly
brown over medium heat, being careful not to burn them.

Mix all ingredients together, adding oats as needed to make the
mixture firm but not too dry (similar to meatloaf).  Moisten with the
water the lamb liver was cooked in, if necessary.  Form into ball and
place in metal bowl (I use a large Revere Ware bowl).  Cover top of
bowl with two or three layers of plastic wrap.  Set in a pot of water so
the water level is halfway (or more) up the side of the bowl.  Bring
water to a simmer and steam the haggis for two hours.

When done, turn out the haggis into a casserole dish and break it up
with a spoon so its texture is similar to corned-beef hash.

This haggis, not being cooked in a sheep's stomach, can't be served
in quite the swashbuckling way "real" haggis is, where you stab it
with a big knife and scoop out the insides.  Yet it looks, and tastes,
pretty much like real haggis (and it's much better than the canned
version).

Serve with beef gravy, clapshot (see below), sprouts, oatcakes, and a
robust red wine.  Some haggis aficionados will take single-malt
scotch whisky instead, but I prefer to wait until after dinner for that.

Bagpiper is optional.

CLAPSHOT

Mash together equal amounts of cooked potato and yellow turnip
(rutabaga), using a lavish amount of butter and milk or cream, and
salt and pepper.  Blend with an electric beater until smooth.  Add
some minced onion which has been sauteed in butter.  A handful of
chopped fresh parsley is a great addition.  If you make the clapshot
ahead of time and microwave it just before serving, it will have a nice
fluffy texture.

I've served clapshot to great acclaim with many different dishes,
Scottish and non.  I only wish it had a more attractive name...

Enjoy!

Heather Henderson
Clark University
Worcester, MA
HHENDERSON@vax.clarku.edu
Newsgroups: rec.food.cooking