A Conversation for Haggis

Pie Rolls

Post 21


Addressing the Haggis is the whole Burns poem thingy.

as for the cooking, I knew a scot's chap who used to oven bake his Haggi, and I ...

*looks round furtivly*

take it out of the skin and microwave it in a pyrex dish with a lid

The neeps and tatties (mashed potatoes and swede) are essential.

And I don't know which English lass first served it with parsNEEPS! smiley - winkeye

Pie Rolls

Post 22


Thanks all, for attempting to make the process clearer.
I'm now stuck between the easy way out, ordering from the butcher, or the 'wildly' different tastes that come from the selection of seasonings.

Is seasoning largely salt and pepper, or are herbs and other spices traditionally used?

Anyway, I'm still a bit worried about the 'cup of water' thing; unless you just turn the haggis regularly.

smiley - towel

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