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The Gallivanting Gourmand
Greg Duncan
Greg Duncan
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is a freelance writer based in the Montreal region. He is particularly keen about good food. In his day job, Greg is the executive director of the Quebec Community Newspapers Association.

His previous columns are archived HERE.

Posted 01.14.03
Montreal

GREG DUNCAN

Och, No Haggis Here

I just can't bring myself to publish a recipe for Haggis in this column. Believe me, I've had my share of this wonderful Scottish treat and can't say enough about it. It's just that regardless of my heritage and my lineage that dates back to King Duncan, I still have not acquired the taste for it.

All the pomp and ceremony and Robbie Burns tributes have still not convinced me that offal and oats stuffed into a sheep's stomach is a good thing. I know many of you will disagree with me and I salute you with my own ode to this creature.

Of the Haggis beware and of the kilts be warned,
For there is fish to be had and sausage to be shared,
Nay will a Scot present ye with fare such as he hordes,
For he is sloth with brine and water of the lords,
Drambui and fire wreak cloudy intent,
And the lord himself has forgotten the rent,
His table is bare though offal remains,
Nay neither heather nor lavender make it's way to the pot,
A handful of oats will feed the lot,
The stomachs of sheep will this lord ever keep,
As he conspires a fare for Scots forever more.

I grew up with dear friends that cooked many traditional Scottish recipes in their home and enjoyed such treats as Cockaleekie soup and mince and tatties. One of my favorites was a simple egg and sausage nibble. Scotch Eggs allow traditional savings of hard earned pence and are delicious.

SCOTCH EGGS

Eight eggs, hardboiled
Two pounds sausage meat

Shell eggs. Wrap each egg evenly with 1/4-pound sausage meat, Fry at moderate heat until brown on all sides. Drain on paper towels and chill in the refrigerator. When ready to serve, line a platter with lettuce leaves and arrange scotch eggs, cut in half, among the lettuce.

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