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Haggas Otherways.

Haggas Otherways. is a traditional Stuart recipe for a classic but rather unusual haggis intended for meat-free days that's made from a blend of oatmeal, herbs and onion boiled to cook. The full recipe is presented here and I hope you enjoy this classic Stuart version of: Haggas Otherways.

prep time

20 minutes

cook time

90 minutes

Total Time:

110 minutes

Serves:

6–8

Rating: 4.5 star rating

Tags : Vegetarian RecipesHerb RecipesVegetable RecipesBritish RecipesEnglish Recipes

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Original Recipe



Haggas Otherways. (from Robert May's Accomplisht Cook 1660)

Haggas Otherways.

        Take a calves chaldron being well scowred or boiled, mince it being cold, very fine and small, then take four or five eggs, and leave out half the whites, thick cream, grated bread, sugar, salt, currans, rose-water, some beef-suet or marrow, (and if you will) sweet marjoram, time, parsley, and mix all together; then having a sheeps maw ready dressed, put it in and boil it a little.


Modern Redaction



Unlike Robert May's first haggis recipe (which is really more of a bread pudding cooked in a sheep stomach) this recipe contains oatmeal, but no meat. It would have been suitable therefore for fish days.

Ingredients:

1 small bunch of parsley, finely shredded
1 tbsp fresh thyme, chopped
2 tbsp savory, chopped
3 onions, finely chopped
2 tbsp marjoram, finely shredded
300g oatmeal
1/2 tsp freshly-ground black pepper, to taste
1/2 tsp sea salt