"ADDRESS TO A HAGGIS"

Today is Robbie Burns Day, a day to celebrate the famous Scottish poet. And to eat the dreaded haggis!

Address To A Haggis

Fair fa' your honest, sonsie face,
Great cheiftan o' the puddin-racel
Aboon them a' ye tak your place,
Painch, tripe, or thairm:
Weel are ye wordy o' a grace
As lang's my arm

The groaning trencher there ye fill,
Your hurdles like a distant hill,
Your pill wad help to mead a mill
In time o' need,
While thro' your pores the dews distil
Like amber bead.

His knife see rustic Labour dight,
An' cut you up wi' ready slight,
Trenching your gushing entrails bright,
Like ony ditch;
And then, O what a glorious sight,
Warm-reekin, rich!

Then, horn for horn,
they stretch an' strive:
Deil tak the hindmost! on they drive,
Till a' ther weel-swall'd kytes belyve,
Are bent lyke drums;
Then auld Guidman, maist like to rive,
"Bethankit!" 'hums.

Is there that owre his French ragout
Or olio that wad staw a sow,
Or fricassee wad mak her spew
Wi' perfect sconner,
Looks down wi' sneering, scornfu' view
On sic a dinner?

Poor devil! see him owner his trash,
As feckless as a wither'd rash,
His spindle shank, a guid whip-lash,
His nieve a nit;
Thro' bloody flood or field to dash,
O how unfit!

But mark the Rustic, haggis fed,
The trembling earth resounds his tread.
Clap in his walie nieve a blade,
He'll make it whissle;
An' legs an' arms, an' heads will sned,
Like taps o'thrissle.

Ye Pow'rs wha mak mankind your care,
And dish them out thier bills o'fare,
Auld Scotland wants nae skinking ware
That jaups in luggies;
But, if ye wish her gratefu' prayer,
Gie her a haggis!


A recipe for traditional haggis, by E. Hlabse

1 sheep's stomach bag
2 lb dry oatmeal
1 lb suet
1 lb lambs liver
2 1/2 cups stock
1 large onion, chopped
1/2 tsp cayenne pepper
1/2 tsp pepper
1/2 tsp salt

Boil the liver and parboil the onion, then mince them finely together. Lightly brown the oatmeal, and mix all ingrediants but the stomach together. Fill the stomach, pressing down to remove any air, and sew up securely. Prick the haggis in several places so it doesn't burst. Place haggis in a large pot of boiling water and simmer slowly for 4-5 hours.
Serves 12.