A Fine Haggis

Haggis (center), 'neeps (right) and tatties (left)

Haggis, 'neeps (in Scotland, turnips, but the same as American rutabaga) and tatties (potatoes). An old Scottish dish. A trifle monochromatic and, if you know what is in haggis and are not Scottish, it may be a challenge to savor. Nevertheless, a bunch of our (game and adventurous) friends joined us Sunday evening for a dinner centered around the haggis. It was proclaimed by all to be the best haggis they ever ate. For most, it was the only haggis they ever tasted. It was truly excellent. Even some of the novices who tested the haggis with a small spoonful returned for a full serving.

I read the traditional "Address (Ode) to a Haggis" (abridged) by the great Scots poet Robert Burns, and we toasted with a 15 year old Glen Fiddich, a gift from a Glaswegian friend and a properly smooth, slightly peaty (the smoke of the earth), single malt whisky.

Although we used the dinner mainly as an excuse to gather with local friends, we were also celebrating two years since we left our land home behind.

Best wishes.

[Note:  Video courtesy of Jackie M.
I was not trying to sound Scottish, just reading the poem as Burns wrote it. Also, if you do not understand some of the older terminology (e.g., "sonsie" means "jolly"), you are not alone. My transliteration below.]

ADDRESS to a HAGGIS

May good befall your honest, jolly face
Great Chieftain of the pudding race!
Above them all you take your place,
         Paunch, tripe and intestines;
Well are you worthy of a grace
         As long as my arm.

You Powers that make mankind your care,
And dish them out their bill of fare,
Old Scotland wants no skinny slop
        That sloshes around a pail;
But, if you wish to give her a grateful prayer,
         Give her a haggis!