Ever since the inception of Tasting History, one dish has lingered in the mind of its creator: the oft-maligned, yet iconic haggis, Scotland's national dish. Its enigmatic nature and unique ingredients had put it on the culinary backburner—until now. Sponsored by Wondrium, the journey to unveil the medieval recipe of haggis has begun, with the creator setting his sights on Scotland.
Haggis has often been subject to ridicule, primarily because of its composition: a boiled sausage filled with oatmeal and sheep organs. Specifically, the significant organ—sheep lung—remains illegal to use in recipes in the United States. To navigate through this challenge, what better excuse than to travel to Scotland and delve into a 15th-century haggis recipe found in the ancient manuscript, the Liber Cure Cocorum or The Book of Cookery, which dates back to around 1430?
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.
Traveling to Scotland, the creator collaborates with Ewan Paterson, a local butcher from Allan's Butcher in Auchterarder. While the initial plan was to prepare haggis in a quaint bed and breakfast, the complexities of haggis-making necessitated expert assistance. Ewan began the process by preparing the lamb offal, specifically the heart, liver, and lungs, boiling them overnight—a practice that preserves the meat’s integrity.
The following morning, once the meat was adequately boiled, Ewan minced it alongside some stock and lamb fat to enhance the flavor and aide in binding the mixture together. After mincing, the texture of the haggis evolved into something more palatable, contrasting with common notions of haggis making. Adding oatmeal to bind the minced meat further signifies the rustic approach to this traditional preparation.
The creator retrieved fresh herbs for the recipe, although consensus is lacking on the availability of hyssop and savory. An attempt at sourcing these elusive herbs from England fell through due to postal delays, yet dried herbs served as a suitable alternative. After mixing in herbs, eggs, salt, and pepper, the final concoction began to take shape.
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.
The historical journey of haggis is laden with speculation. The origins of haggis-related practices could stem from various ancient cultures, including the Greeks and Romans. The introduction of these methods into Britain could have resulted from either the Roman invasions or encounters with Norse traditions. Medieval references to haggis in literature indicate its pervasiveness, confirming its evolving nature over centuries, often enjoyed across Britain.
Interestingly, while English medieval recipes reference haggis, it was also featured in Scottish literature as a staple by the 1520s. However, it remained relatively obscure in England until the 18th century, becoming substantially intertwined with Scottish identity. Robert Burns even penned an entire ode to haggis, highlighting its importance, especially during Burns Night, celebrated annually on January 25th.
After 45 minutes of boiling, Ewan delicately removed the haggis, revealing an aromatic feast brimming with herby scents. The momentary uncertainty melted away as they sliced open the haggis. The flavors, although initially subtle, revealed themselves with subsequent bites, showcasing the distinct texture provided by the oatmeal amidst the savory meat mixture.
With conclusions drawn from the tasting, it became evident that the modern variant of haggis often interwoven with mashed potatoes and turnips paved the way for a different tasting experience. Yet the medieval aspect of haggis retained its unique charm, bereft of contemporary embellishments, and provided a true taste of history.
In the end, the quest for medieval haggis didn’t only culminate in a successful recipe but also enriched the knowledge surrounding this infamous dish. Thanks to expert guidance from Ewan and insights from local history advocate Bruce Fumi, the project unwrapped layers of haggis folklore.
As the creator signs off, the tale of haggis—a dish steeped in legend and love—continues to allure culinary enthusiasts. This adventure leaves a lingering appreciation for tradition, connection, and the joy of discovering flavors that tell historical stories, firmly establishing haggis as not just food, but an enduring emblem of Scottish heritage.
Part 1/10:
The Quest for Medieval Haggis
Ever since the inception of Tasting History, one dish has lingered in the mind of its creator: the oft-maligned, yet iconic haggis, Scotland's national dish. Its enigmatic nature and unique ingredients had put it on the culinary backburner—until now. Sponsored by Wondrium, the journey to unveil the medieval recipe of haggis has begun, with the creator setting his sights on Scotland.
Part 2/10:
Haggis has often been subject to ridicule, primarily because of its composition: a boiled sausage filled with oatmeal and sheep organs. Specifically, the significant organ—sheep lung—remains illegal to use in recipes in the United States. To navigate through this challenge, what better excuse than to travel to Scotland and delve into a 15th-century haggis recipe found in the ancient manuscript, the Liber Cure Cocorum or The Book of Cookery, which dates back to around 1430?
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.
The Journey Begins
Part 4/10:
Traveling to Scotland, the creator collaborates with Ewan Paterson, a local butcher from Allan's Butcher in Auchterarder. While the initial plan was to prepare haggis in a quaint bed and breakfast, the complexities of haggis-making necessitated expert assistance. Ewan began the process by preparing the lamb offal, specifically the heart, liver, and lungs, boiling them overnight—a practice that preserves the meat’s integrity.
Part 5/10:
The following morning, once the meat was adequately boiled, Ewan minced it alongside some stock and lamb fat to enhance the flavor and aide in binding the mixture together. After mincing, the texture of the haggis evolved into something more palatable, contrasting with common notions of haggis making. Adding oatmeal to bind the minced meat further signifies the rustic approach to this traditional preparation.
The creator retrieved fresh herbs for the recipe, although consensus is lacking on the availability of hyssop and savory. An attempt at sourcing these elusive herbs from England fell through due to postal delays, yet dried herbs served as a suitable alternative. After mixing in herbs, eggs, salt, and pepper, the final concoction began to take shape.
The Trials of Stuffing Haggis
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.
Part 7/10:
The Origins of Haggis
The historical journey of haggis is laden with speculation. The origins of haggis-related practices could stem from various ancient cultures, including the Greeks and Romans. The introduction of these methods into Britain could have resulted from either the Roman invasions or encounters with Norse traditions. Medieval references to haggis in literature indicate its pervasiveness, confirming its evolving nature over centuries, often enjoyed across Britain.
Part 8/10:
Interestingly, while English medieval recipes reference haggis, it was also featured in Scottish literature as a staple by the 1520s. However, it remained relatively obscure in England until the 18th century, becoming substantially intertwined with Scottish identity. Robert Burns even penned an entire ode to haggis, highlighting its importance, especially during Burns Night, celebrated annually on January 25th.
The Haggis Taste Test
Part 9/10:
After 45 minutes of boiling, Ewan delicately removed the haggis, revealing an aromatic feast brimming with herby scents. The momentary uncertainty melted away as they sliced open the haggis. The flavors, although initially subtle, revealed themselves with subsequent bites, showcasing the distinct texture provided by the oatmeal amidst the savory meat mixture.
With conclusions drawn from the tasting, it became evident that the modern variant of haggis often interwoven with mashed potatoes and turnips paved the way for a different tasting experience. Yet the medieval aspect of haggis retained its unique charm, bereft of contemporary embellishments, and provided a true taste of history.
Conclusion: Embracing the Legend
Part 10/10:
In the end, the quest for medieval haggis didn’t only culminate in a successful recipe but also enriched the knowledge surrounding this infamous dish. Thanks to expert guidance from Ewan and insights from local history advocate Bruce Fumi, the project unwrapped layers of haggis folklore.
As the creator signs off, the tale of haggis—a dish steeped in legend and love—continues to allure culinary enthusiasts. This adventure leaves a lingering appreciation for tradition, connection, and the joy of discovering flavors that tell historical stories, firmly establishing haggis as not just food, but an enduring emblem of Scottish heritage.