Food - Scottish Haggis - informational postcard Dixon, c.1970s

Postcard
• Picture / Image:  'Scotch' Haggis - gives information on the Haggis
• Publisher:  J Arthur Dixon (PSO/21529)
• Postally used:  no
• Stamp:  n/a
• Postmark(s): n/a
• Sent to:  n/a
• Notes / condition: 

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Text from the free encyclopedia WIKIPEDIA may appear below to give a little background information (internal links may not  work) :

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Haggis is a savoury pudding containing sheep's pluck (heart, liver and lungs); minced with onion, oatmeal, suet, spices, and salt, mixed with stock, and traditionally encased in the animal's stomach and simmered for approximately three hours. Most modern commercial haggis is prepared in a sausage casing rather than an actual stomach.

As the 2001 English edition of the Larousse Gastronomique puts it, ""Although its description is not immediately appealing, haggis has an excellent nutty texture and delicious savoury flavour"".^[1]

Haggis is a traditional Scottish dish, considered the national dish of Scotland as a result of Robert Burns' poem Address to a Haggis of 1787. Haggis is traditionally served with ""neeps and tatties"" (Scots: turnip and potato), boiled and mashed separately and a dram (a glass of Scotch whisky), especially as the main course of a Burns supper. However it is also often eaten with other accompaniments.

Haggis is popularly assumed to be of Scottish origin, but there is a lack of historical evidence that could conclusively attribute its origins to any one place. The first known written recipe for a dish of the name (as 'hagese'), made with offal and herbs, is in the verse cookbook Liber Cure Cocorum dating from around 1430 in Lancashire, North West England.^[2]

For hagese'.

Þe hert of schepe, þe nere þou take,

Þo bowel noght þou shalle forsake,

On þe turbilen made, and boyled wele,

Hacke alle togeder with gode persole,

The Scottish poem Flyting of Dunbar and Kennedy, which is dated before 1520 (the generally accepted date prior to the death of William Dunbar, one of the composers), refers to 'haggeis'.^[3]

Food writer Alan Davidson suggests that the people of Ancient Romans were the first known to have made products of the haggis type.^[5] Even earlier, a kind of primitive haggis is referred to in Homer's Odyssey, in book 20, (towards the end of the eighth century BC) when Odysseus is compared to ""a man before a great blazing fire turning swiftly this way and that a stomach full of fat and blood, very eager to have it roasted quickly."" Haggis was ""born of necessity, as a way to utilize the least expensive cuts of meat and the innards as well""^[6]

Clarissa Dickson Wright claims that it ""came to Scotland in a longship [ie. from Scandinavia] even before Scotland was a single nation.""^[7] Dickson-Wright further cites etymologist Walter William Skeat as further suggestion of possible Scandinavian origins: Skeat claimed that the hag– element of the word is derived from the Old Norse haggw or the Old Icelandic hoggva^[8] (höggva in modern Icelandic^[9]), Modern Scots hag, meaning 'to hew' or strike with a sharp weapon, relating to the chopped-up contents of the dish. One theory claims that the name ""haggis"" is derived from Norman French. This conjecture, however, is discredited by the Oxford English Dictionary.^{[10][dead link]}

Dickson Wright suggests that haggis was invented as a way of cooking quick-spoiling offal near the site of a hunt, without the need to carry along an additional cooking vessel. The liver and kidneys could be grilled directly over a fire, but this treatment was unsuitable for the stomach, intestines, or lungs. Chopping up the lungs and stuffing the stomach with them and whatever fillers might have been on hand, then boiling the assembly — likely in a vessel made from the animal's hide — was one way to make sure these parts did not go to waste.^[11]

type=printed postcards

theme=topographical: british

sub-theme=scotland

county/ country=haggis

number of items=single

period=1945 - present

postage condition=unposted