Haggis in a Hurry—A traditional Scottish dish made easy or maybe you’d rather eat scones
Barre has a great culinary heritage. Rail came to Barre in 1875, creating a much broader market for Barre’s fine granite and a “boom” occurred. Immigrants came from many countries to seek jobs in Barre’s burgeoning granite quarries and factories, called “sheds.” All of these new Barre-dwellers brought their culinary and cultural heritage with them. The first wave of immigrants came from the
Although my mother’s ancestors and my father’s mother’s ancestors had dwelt in
I’m sure by now I have your mouth watering, so let’s talk about one of Scotland’s most notable culinary creations—haggis. Haggis is a fine dish consisting of sheep’s ‘pluck”, or that is, the animal’s heart, liver and lungs. To these is added onion, oatmeal, salt, various spices and suet, along with stock to keep it moist. Traditionally this heavenly concoction is slow roasted in a sheep’s stomach—naturally a long process from slaughter to table and hence the making of a modern-day dilemma.
Now what is a modern family to do? Of course you want to keep up traditions and of course you want nutritious and delicious food on the table for your family. Historically the arduous task of feeding the family daily has fallen to the wife and mother of the family. But today most married women work out as well as care for their family. So how does the modern woman find time to chase, capture and gut a sheep and then slow roast the organs in the stomach? And what about those who wish to honor tradition but have modern-day, ethical concerns for the treatment of the sheep? It’s truly a dilemma.
So when a fellow Scot approached me holding the patent to an instant mix called “Haggis in a Hurry”, I naturally invested heavily. I regret to say that the product did not fly off the grocery store shelves as quickly as you’d expect. I blame the packaging!
So look for a future sale at the
When you don’t have time for haggis, a scone is the next best choice. Serve them warm with butter and a good jam, such as the great Vermont-made jams we offer right here at the
I found a recipe at allrecipes.com that I especially like. It is easy to follow and results in a very good-tasting scone. Remember not to over work the dough, or the scones will be tough.
Omit the currents or raisins, mix up a batch of plain scones and top with our maple-blueberry drizzle, combining a