Part 6/10:
With the mixture prepared, the next step was the stuffing of haggis—an art form Ewan had mastered. He filled sheep intestines, as prescribed in the historic recipe, efficiently sealing them for boiling. The haggis now awaited its moment in a pot of boiling water—an experience filled with tension, where improper sealing could result in a splattered, soupy mishap known humorously among chefs.
Historical references of mishaps during the cooking of haggis date back to Ancient Greece, indicating that culinary faux pas have always been part of cooking culture. The anticipation of seeing whether the haggis would survive its boiling ordeal played out in their kitchen in Auchterarder, where skill and experience led to a successful endeavor, avoiding any airborne offal disaster.