Evening star., 1901-09-21
SOME SCOTCH NATIONAL DISHES.
An Americans Experience With Sing
ed Sleeps Head and Haggis.


ed Sleeps Head and Haggis.
From the New York Press.
Hines Mcguire Smith, a well-known civil
engineer who has been engaged in impor-
tant railroad and mining contracts, spent
last winter In England to persuade some
millions of pounds, shillings and pence to
come here for investment. In Liverpool he
made the acquaintance of fine old Scotch
man of large means and a splendid home
and In course of time was invited to dine.
1--WE shall have Scotland's favorite dish,"
the invitation read. Il might as well warn
you that 1t is singed sleeps head, and If
ant surprise for you" To accept was not
only 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 1t was. With
the frankness of the average American
abroad he confessed his ignorance to the
host and asked what the dish consisted Of.
and with equal frankness the host ex-
planned 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 1t:
Il have smelled the burnt skin and
feathers Of a singed chicken, but singed
wool obliterates the memory OF 1t. The
old gentleman's house was reekng with the
odor when 1 arrived, and it nearly smoth-
cred me. 1t made, think, the fourth or
fifth course. and when 1t came on the table
l invOluntarily glanced around for some
thing to hold on to. There were six de-
canters at my elbow, and my host said,
In the jolliest Of voices: Ha, my boy, you
will find Irish. Scotch, American and Jer
sey whisky, sherry, brandy and soda. Help
yourself. The eagerness with which
went for those decanters was i'll concealed.
OF course, said I'd take Scotch. 1 wanted
to be complimentary. But hate the
smoky taste. However, 1t saved my life.
biggest
from the singed head was put on my plate
and 1 was told that the skin was the deli
cate part Of it. Eat It? First 1 swallowed
four fingers Of Scotch. and after each
mcuthful Of the national dish gulped down
two fingers more as anchor. perjuring
myself like a native between chaws to tell
the old man how delicious 1t 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 mani! raped
out the bonny old Highlander. II have not
forgotten how greatly you enjoyed our lit
tie taste of singed sleeps head. and now
we have another treat in store-another
Scotch national dish. VIII you come Tues
day to dine with on haggis?' Haggis
was Greek or Sanskrit to Smith, but he
gladly accepted the invitation. But what
is haggis?" he inquired. "Haggis." said the
other. "is Scotland's most famous dish.
We go miles for a mouthful of 1t. 1t is ex-
csedingly simple. We take the stomach of
the sheep and after thoroughly cleansing
and purifying it stuff it with hash made
of the 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 hag-
gis feast telegraphed his friend that he
was suddenly called to London on impor-
tant business.
when 1 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 and chest with
mutton suet when I was a boy, and my
urcles waterproofed their fishing boots
with it. All the Scotch whisky in the
united kingdom couldn't have kept that
haggis down, SO I thought the proper thing
to do was to send excuses.