Haggis is… English?

Haggis is a well-known dish all throughout Scotland. I was in Edinburgh, Scotland, last week and tried haggis myself. It wasn’t bad. From its reputation, I had assumed I would not like the taste. After trying a few bites, I found it was moderately pleasant. I’m not going to eat haggis every day but I am willing to try it again someday.

However, I was shocked… yes, SHOCKED… to learn that haggis was not invented by the Scots. In fact, it first appeared in a cookbook published in England! Well, there goes another belief I held.

Historian Catherine Brown says a recipe for haggis was published in an English book almost two hundred years before any evidence of the dish was found in Scotland.

Catherine Brown said she found references to the dish inside a 1615 book called The English Hus-Wife. The title would pre-date by at least 171 years Robert Burns’ poem “To A Haggis,” which brought fame to the delicacy. The first mention she could find of Scottish haggis was in 1747.

Ms. Brown reports, “It was popular in England until the middle of the 18th Century. Whatever happened in that period, the English decided they didn’t like it and the Scots decided they did.”

You can read more at http://news.bbc.co.uk/2/hi/uk_news/8180791.stm.

Now somebody is going to tell me that kilts also were invented by the English. Oh, wait a minute… they were! See https://skilt.co.uk/2011/01/25/the-modern-kilt-was-invented-by-an-englishman/.

12 Comments

See what nationality its DNA shows.

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It’s easy to see who has better taste! Literally.

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Just because it wasn’t in a cookbook doesn’t mean it didn’t exist. Types of sausages probably have existed for thousands of years.

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Interesting information and laughter.
Thank you, Dick Eastman, for challenging our presumptions with facts and humor.

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Sign the petition – if you wish (if you dare?)

T’S the Year of Food and Drink in Scotland and we are petitioning for the USA to lift the long-standing ban on our most celebrated dish, haggis.

http://www.scotlandnow.dailyrecord.co.uk/news/editors-picks/haggis-petition-america-should-lift-6736833

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‘Yorkshire pudding’ (a baked batter dish) is actually from Normandy. ‘Fish and chips’ was possibly first put together as a meal in Great Britain, but the individual components were first produced abroad – the chips (or ‘frites’) from Belgium)

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    If Yorkshire Pudding came from Normandy, it may be of Viking origin; ditto Yorkshire since Jorvik was the name of York at one time (the J being pronounced with a sing-song Y sound in all three Viking languages). I don’t know how many different varieties of blood pudding there are, but my step-gram once collected blood from a pig being butchered on our farm so she could make blood pudding. [Right…. I didn’t try it.]

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Toured Scotland in 2016 and tasting haggis was on my list just so I could say I had done it. I found it delicious whether offered as an appetizer, a breakfast side, or a main dish. However, I could not finish the haggis tower entree at an Edinburgh tavern–all things in moderation, eh?

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Not familiar with haggis. What’s it made from. The links did not show a recipe?

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    —> Not familiar with haggis. What’s it made from?

    The recipe used to vary a bit, depending upon the ingredients available. However, it USUALLY consisted of sheep’s heart or liver or and lungs; minced with onion, oatmeal, suet, spices, and salt, mixed with stock, and cooked while traditionally encased in the animal’s stomach. (Nowadays, an artificial sausage casing is normally used instead of an animal’s stomach.) When cooked, it looks a lot like a large sausage.

    You can learn more on Wikipedia.org at https://en.wikipedia.org/wiki/Haggis

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Many cultures have a haggis version: organ meats cooked with local grains & boiled in a natural casing. The Scots of Burns’ time were poor & living on farms owned by others who would take the best cuts, often leaving them with entrails and cheap cuts. That and oats & barley. I did a blog about it last year- check it out!

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