Medieval Haggis: The REAL Recipe!
Description: In this episode, Max Miller travels to Scotland to make medieval haggis, a dish that has been mythologized for centuries. The recipe comes from the Liber Cure Cocorum, a cookbook written around 1430. The original recipe calls for sheep's heart, kidney, and bowel, boiled and chopped together with parsley, mace, and a bit of suet. Max also discusses the history of haggis, from ancient Rome to modern times, and the cultural significance of the dish in Scotland.
Ingredients
- sheep's heart
- sheep's kidney
- sheep's bowel
- parsley
- mace
- suet
Instructions
- Boil the sheep's heart, kidney, and bowel overnight.
- The next morning, drain the meat and stock into a bowl.
- Add lamb fat to help bind the meat together.
- Grind the meat using a meat grinder.
- Add oatmeal and mix well.
- Add herbs, eggs, salt, and pepper.
- Stuff the mixture into sheep's intestine.
- Tie off the ends and boil for 45 minutes.
- Serve with neeps and tatties.