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Texas Haggis


After returning from my recent trip to Scotland, I decided to make Haggis. I am sending you my recipe for "Texas Haggis." It may never be our favorite dish but I thought it compared with Haggis I ate in Edinburgh. I took a recipe for Haggis from Mistress Dods Cookbook, I found an original copy of the 1833 edition, and made the recipe from it, except using beef of which we have a ready supply. The recipe calls for lamb or pork.

Texas Haggis

2 cups "pin head" oats
toast in shallow pan at 350 degree oven until light brown.

2 large onions chopped and cooked with:
1 lb. Ground round or hamburger meat - cooked until well done and in crumbles.

lb. Cooked Beef liver, ground
lb. Cooked Tongue, ground

Mix all meat together in a bowl. Add toasted oatmeal.
Stir all together, should have a bowl of crumbles.

Add:

1 teaspoon salt
1 Tablespoon Black Pepper
teaspoon cayenne

Mix all ingredients together and pour into two loaf pans. Over each loaf pan pour 1 cup beef broth. Wrap each loaf with Foil, leaving a tented top, and place in 350 degree preheated oven for 2 hours.

Thanks to Helen Widener for this recipe.

Got in a suggestion from Gina...

to the texas haggis I have to offer the northwestern variation: instead of beef, use bison (or as the easterners call it buffalo) much more aromatic and leaner. but don't get meat from animals raised on a farm: they have fattier meat, because like beeves, they don't get to roam around anymore.


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