Scottish Words

Sunday, July 11th, 2010
Haggis
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Scottish words have seeped into our language and added all the color and texture of a tartan plaid. In fact, tartan, which is cloth woven in colored checks and intersecting lines, is one of the many words of Scottish origin that is now recognized world wide.

Lassie, meaning a young unmarried woman, and its companion, laddie, a young man, have been popularized through television and song. Most people in Western cultures have heard the Scottish folk song,  “My Bonnie Lies Over the Ocean”. bonnie means pleasing to the eye.

Quite a few landforms owe their names to Scottish origins. Loch, the word for lake, has gained recognition through widely reported sightings of the legendary monster, Nessie. But words like glen, a secluded valley, and firth, an estuary, are also well recognized. (more…)

Scottish Cuisine: Haggis

Friday, June 11th, 2010

Haggis is a traditional Scottish highland dish that resembles, in some senses, a rather rough sausage. It is the national dish of Scotland, and Robert Burns, the great Scots poet, who wrote the famous “Address to a Haggis” called the haggis the “chieftain o’ the puddin-race.” It is a staple of Scottish cuisine, and is served in the traditional manner, as well as in the “haggis supper” (deep fried haggis with a side of French fries) or even as a haggis burger. It is sold prepared in supermarkets year round. But what is actually in this mysterious and oft-misunderstood food?

Though the traditional response to the question “what is a haggis?” is often answered with a joke about a small highland animal with one pair of legs shorter than the other (to more easily circle the highland hills), the truth is that it is a food designed to let no part of the animal go to waste – hence its popularity amongst the poor in the days of Burns.

While it is sometimes made of deer, the haggis is more often based on sheep. It is a combination of oatmeal and several meats. Normally, the sheep’s “pluck” or offal is removed, including heart, liver, and lungs (or “lights”). This is ground, heavily spiced, and combined with onion, suet, spices, and salt. The oatmeal and the other ingredients are mixed with stock and stuffed inside a sheep’s stomach. This is the haggis, and it is then boiled and served. Of course, in modern times, a real stomach is just as often replaced with an artificial casing, and vegetarian-friendly ingredients may replace meat and offal.

Haggis is often served with “neeps and tatties” A “neep” is swede, or rutabaga, and is shortened from “Swedish turnip.” Tatties are mashed potatoes. Of course, haggis would not be complete without a “dram” of whisky to wash it down, a tradition referred to as “neeps and nips”.

Traditionally, haggis is served at Burns Suppers, on January 25 of each year. That these events, someone recites the “Address to a Haggis.” It is then doused with a shot of Scotch whisky and cut with a dirk, a large knife that is a traditional highland sidearm. Often, the haggis is paraded in with a bagpiper. (more…)