The Savannah morning news. (Savannah, Ga.) 1900-current, 1901-09-28
SOME SCOTCH NATIONAL DISHES.
An Americans Experience With
Singed Sleeps Head and Haggis.
From the New York Press.

Singed Sleeps Head and Haggis.
From the New York Press.
Hines Mcguire Smith, a well-known
civil engineer, who has been engaged
in important railroad and mining con-
tracts, spent last winter in England to
persuade some millions of pounds, shil-
lings and pence to come here for in
vestment. In Liverpool he made the
acquaintance of a fine old Scotchman
of large means and a splendid home,
and in course of time was invited to
dine. I'VE shall have Scotland's favor
lite DISH" the invitation read. Il might
as well warn you that it is singed
sleeps head, and If you have never
eaten it we have a pleasant surprise
for you" To accept was not only a
pleasure, but a duty, and Smith was on
hand at the appointed hour. Singed
sleeps head? He never had heard of
1t and could not imagine what it was.
With the frankness of the average
American abroad he confessed his ig-
norance to the host and asked what
the dish consisted of, and with equal
frankness the host explained: Instead
of skinning the head of the sheep we
SINCE it-that is, we burn the wool off
and boil the head with the skin on.
That's ALL" Let Smith tell how he liked
it:
II have smelled the burnt skin and
feathers of a Singed chicken, but singed
wool obliterates the memory of it. The
old gentlemans house was reekng with
the odor when 1 arrived, and it nearly
smothered me. 1t made, l think, the
aK~E >
came on the table 1 involuntarily
glanced around for something to hold
on to. There were six decanters at my
elbow, and my host said, in the jolliest
of voices: Ha, my boy, you will find
Irish, Scotch, American and Jersey
whisky, sherry, brandy and soda. Help
yourself The eagerness with which 1
went for those decanters was ill con-
cealed. OF course, l said I'd take
Scotch. wanted to be complimentary.
But, l hate the smoky taste. However,
it saved my life. The biggest slice of
jowl that could be cut from the singed
head was put on my plate and 1 was
told that the skin was the delicate
part of it. Eat it? First l swallowed
four fingers of Scotch, and after each
mouthful of the national dish gulped
down two fingers more as an anchor,
perjuring myself like a native between
chaws to tell the old man how delicious
it all was. We became fast friends over
that singed sleeps head"
About three weeks later Smith met
the Scotchman at the door of the Bank
of Liverpool "Ha! Just the man.
raped out the bonny old Highlander
Il have not forgotten how greatly you
enjoyed our little taste of singed
Sleeps head, and now we have anoth-
er treat in store-another Scotch ma
tional dish. viii you come Tuesday to
dine with us on haggis?" Haggis was
Greek or Sanskrit to Smith, but he
gladly accepted the invitation But
what is haggis?" he inquired Nag
gis," said the other, lis Scotlands most
famous dish. We go miles for a mouth
full of it. 1t is exceedingly simple We
take the stomach of the sheep and af-
ter thoroughly cleansing and purifying
1t stuff it with a hash made of tn:
sleeps heart, lungs and liver minced
mutton suet, onions, oatmeal, salt and
pepper. This we boil slowly for a day
or two, then set away for at least
three days to cool and harden. At the
table it is served in slices. You will be
there?" Smith promised, but on the
day of the haggis feast telegraphed his
friend that he was suddenly called tC
London on important business.
When l heard of stomach and lights
and liver, and, above all, suet, l nearly
died. says our engineer. MY mother
used to grease my lips and neck anc
chest with mutton suet when 1 was 6
boy, and my uncles waterproofed theil
fishing boots with it. All the Scooter
whisky in the United Kingdom couldn't
have kept that haggis down, so
thought the proper thing to do was
to send excuses"