Scots Wi' Hae or will Haggis do*?A letter in today's Berwickshire reads:
I left Scotland in 1960 a Scots pie was filled with mutton, minced small with plenty of pepper as the recipe for Queen Victoria’s Balmoral pies, has it.
Now every Scots pie seems to be filled with beef sludge and no trace of thyme, parsley, mushroom or Worcester sauce as in F Marian McNeill’s recipes from Scotland, 1946.
Would not a return to the original recipe solve the problem of the farmers’ light lambs and broken mouthed ewes as opposed to the dairy farmers cast cows?I don't know about that not being much into Mutton and have really little desire to eat Broken Mouthed Ewes although they may be less bitter than Broken Hearted ones who have seen their light lambs taken away to be roasted.
A BLOGGEE enquires, apropos of this topic, who to ask about the ingredients of Haggis. My advice is
not to.
You don't really want to know
(the title is from the verse of Wullie Robson, a Berwickshire Bard, little known contemporary of Rabbi Burns)
Labels: Haggis. Lambs, Merse
