Recipe - Hah Gavs

2 pound Haggis
2 pound Potatoes; peeled & cut into
eighths
1 One half pound Yellow turnips (rutabagas);
peeled & cut into 1/2"
cubes
1 teaspoon Salt
One fourth cup Butter; melted
1/3 cup Milk; warmed
Fresh lavender; rosemary, &
sage for garnish (optional)
Scotch whiskey

From: waring@ima.infomail.com (Sam Waring)

Date: Sat, 25 Feb 95 22:36:36 GMT
In a 6 quart saucepot, bring 3 quarts water to boiling. Pierce casing of
the haggis once with a fork. Carefully place the haggis into the pot of
boiling water and boil 45 to 60 minutes or until haggis feels firm and is
cooked through.

Onehalf hour before haggis had finished cooking, prepare Tatties (mashed
potatoes) and Neeps (turnips)/ In a 3 quart saucepan, combine potatoes and
water to cover. Heat to boiling over high heat; reduce heat to low and
cook, covered, until potatoes are tender about 20 minutes.

In a 2 quart saucepan, combine turnips, One half tsp salt, and water to cover.
Heat to boiling over high heat; reduce heat to low and cook, covered, until
turnips are tender about 25 to 30 minutes.

When potatoes are tender, drain well and return to saucepan. With electric
mixer, beat potatoes on low speed until all pieces are broken up. Add 1/2
tsp salt, 2 Tbsp butter, and half of the milk. Beat until mixture is
smooth. Add remaining milk and beat at high speed until smooth and fluffy.
Keep warm until ready to serve. If desired, place some of potatoes in large
pastry bag with large star tip.

When turnips are tender, drain well and return to saucepan. Add remaining 2
Tbsp butter and keep warm until ready to serve.

To serve, place haggis on serving platter. Spoon, or, if desired, pipe
several mounds of mashed potatoes around haggis leaving space between
mounds. Spoon some of turnips between potato mounds. Garnish with lavender,
rosemary, and sage, if desired. Pass remaining potatoes and turnips. Give
each guest a glass of Scotch to pour over the haggis or to enjoy with it.
If haggis has collagen casing, guests may want to remove it from slices
before eating.

Notes: This classic Scottish pudding made from oatmeal, mutton scraps, and
suet is traditionally baked in a sheep's stomach. Today, butchers often use
collagen casings while homemakers frequently opt to bake the mixture in a
casserole. Mashed potatoes (tatties) and turnips (neeps) are the
traditional accompaniment to haggis, as is a glass of Scotch whiskey, which
is either poured over the pudding or enjoyed with it. To serve this
traditional dinner, you can purchase a haggis by mail or prepare our
Americanized Homemade Haggis (separate recipe).

Source: Country Living, March, 1991

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