Haggis
Frederic P. Miller, Agnes F. Vandome, John McBrewster
High Quality Content by WIKIPEDIA articles! Haggis is a dish containing sheep's 'pluck' (heart, liver and lungs), minced with onion, oatmeal, suet, spices, and salt, mixed with stock, and traditionally simmered in the animal's stomach for approximately three hours. Most modern commercial haggis is prepared in a casing rather than an actual stomach. Haggis is a kind of sausage, or savoury pudding cooked in a casing of sheep's intestine, as many sausages are. As the 2001 English edition of the Larousse Gastronomique puts it, "Although its description is not immediately appealing, haggis has an excellent nutty texture and delicious savoury flavour". The haggis is a traditional Scottish dish memorialised as the national dish of Scotland by...
ISBN: 978-6-1339-5410-6
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Книга по требованию
Дата выхода: июль 2011