Address to a Haggis

In honour of Robert Burns Day on Sunday January 25, 2015, here is Burns' "Address to a Haggis":

Fair fa' your honest, sonsie face, 

Great chieftain o' the pudding-race! 

Aboon them a' yet 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 hurdies like a distant hill, 

Your pin was help to mend 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 sleight, 

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' their weel-swall'd kytes belyve 

Are bent like 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 make her spew 

Wi' perfect sconner, 

Looks down wi' sneering, scornfu' view 

On sic a dinner? 

Poor devil! see him owre his trash, 

As feckles as wither'd rash, 

His spindle shank, a guid whip-lash; 

His nieve a nit; 

Thro' blody 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 mak it whissle; 

An' legs an' arms, an' hands will sned, 

Like taps o' trissle. 

Ye Pow'rs, wha mak mankind your care, 

And dish them out their bill o' fare, 

Auld Scotland wants nae skinking ware 

That jaups in luggies; 

But, if ye wish her gratefu' prayer 

Gie her a haggis!

Sources

Burns Country 2015, "Complete Works"

Scotland 2015, "Burns Night"

Further Reading

Robert Burns Birthplace Museum 2015, "Discover Burns"

Visit Scotland 2015, "Who was Robert Burns?"

Library of Congress 2015, "Robert Burns Day: Haggis, Anyone?"

Visit Scotland 2015, "Hold your own Burns Supper ebook" (Free ebook!)

BBC 2015, "Robert Burns - Burns Night"

Don't Ask, Just Eat It

Baguette topped with sliced apple
and black pudding, with brown
gravy for dipping.

I've recently discovered the most amazing little cafe in Cambridge which caters to the Scots-loving crowd: Rising Dough Scottish Bakery and Coffee Shop. I went on a bit of a spree, buying a haggis, four haggis pies, three packs of black pudding, and two Double Decker bars (all for under $50). I would highly recommend to anyone within driving distance to check them out. Other than my general love of haggis, there was a particular reason for this visit; the TV adaptation of Diana Gabaldon's Outlander had premiered, and what better way to celebrate than to whip up some Scottish goodies with some friends?
 
What is black pudding? "Essentially, black pudding is a mixture of suet, blood, barley and a special blend of spices stuffed in a length of protein casing." (Visit Scotland) In other words, it's a type of blood sausage... but you'll get more people to eat it if you just call it black pudding. It's relatively soft with an oaty texture, but is also very rich in flavour, and very filling. You can purchase it as sausage links, or already sliced into pucks for convenience.

Recipe for Black Puddings found in Cookery Reformed; or, The
Lady's Assistant, published in London in 1755.

I chose to fry some black pudding pucks in a pan with some butter (about 5 minutes each side), and then set it on top of baguette slices with apple. I made up some brown gravy in case anyone wanted to dip, and voila! All in all it only took a few minutes to prepare, and was absolutely delicious. I'm very selfishly planning to hoard the rest of my black puddings for breakfasts and snacks. 

Now, if you are the sort to want to spend more time (ie. a few days) in the kitchen, you are more than welcome to this recipe, taken from a 1755 publication, Cookery Reformed; or, The Lady's Assistant. The ingredients have not changed all that much over time - why mess with a good thing, right?

Sources

Visit Scotland, 2014, "Traditional Scottish Food"

Cambridge Now, 2014, "Rising Dough Scottish Bakery and Coffee Shop"

Internet Archive, 2001, Cookery Reformed; or, The Lady's Assistant

Further Reading

Showcase, 2014, "Outlander"

The English Breakfast Society, 2014, "Traditional Black Pudding"

Embro Highland Games 2014

This Canada Day (July 1st) I very happily made a drive out into rural Ontario for the 77th Embro Highland Games. Located within Zorra Township (close to Woodstock, Ontario), Embro is a small village set amongst rolling green fields of corn and pasture. By chance I happened to hear about the Games on the radio, and decided to visit.

There were a number of events taking place throughout the day: tug-of-war, caber toss, hammer throw, stone throw, pipe band competitions, and highland dance competitions. I also watched a sheep herding demonstration and was able to peruse the vendors' stalls. It was great to hear the pipe music and see so many people in kilts celebrating the culture.

There were really only two things that I found to be a bit disappointing about the Games: There was no haggis, and not enough vendors. I am a big fan of haggis - I love it. I was hoping that this would be a great opportunity to eat some and take some home with me for later. I settled for a steak and haggis pie that was mostly steak (and still delicious). As for vendors, I was hoping to see more in way of traditional crafts, or products from traditional Scottish livestock.

The cover charge is a bit steep at $15 for this small (but long-running) event, but it was a fun day out in the sun in bucolic Southern Ontario, and I'd recommend it for next year.

Sources

Embro Highland Games Website

You can buy some pretty decent haggis from The Healthy Butcher in Toronto and in Kitchener.