Part 3/10:
The medieval recipe calls for various sheep organs, including the heart and kidneys, along with a selection of herbs and spices like parsley, hyssop, and pepper, to infuse flavor into the dish. Intriguingly, the recipe also emphasizes developing flavor through herbs rather than an abundance of spices, a stark contrast to the modern iteration of haggis. It leads us on a journey of understanding not just the preparation of the dish but the historical significance of the ingredients used.