Big Angus Posted February 8, 2006 Report Share Posted February 8, 2006 Hope you an Mrs WF have a good one, nice hunting. Dont forget to look under the heather. An keep Mrs WF away from the kilts. Ba :( Quote Link to comment Share on other sites More sharing options...
pavman Posted February 9, 2006 Report Share Posted February 9, 2006 my mekky mate uses it to seal leaks on truck radiators works a treat :( Quote Link to comment Share on other sites More sharing options...
tattoo terry Posted February 9, 2006 Report Share Posted February 9, 2006 not blackpudding! heat ,liver lungs, suet ,a bit of meat if yer posh but in genral its the pluck, cooked and minced, pepper, spice and oatmeal and some baley stuffed into a ewes stomach terry neeps and tatties few oat cakes and a good dramm its an iodine taste from the peat thats the taste from Laguvellin most of the island whiskies have that tase in them Quote Link to comment Share on other sites More sharing options...
Dead-Eyed Duck Posted February 9, 2006 Report Share Posted February 9, 2006 Apologies for this old recipe, but the best way to cook a haggis is: 1) Open the haggis and insert an onion. 2) Restitch the hole in the haggis 3) Wrap the haggis in tinfoil, and place in an oven at mark 8 gas. 4) You must remember to regularly baste the haggis every 4 hours with best dripping so that it does not dry out. 5) After 2 days remove the haggis, and then slow boil in a large pan for a fortnight at least. 6) Remove the haggis from the pan, and allow to cool 7) Remove the onion from the haggis. 8) Put the haggis in the nearest bin, and eat the onion. Remember, the longer you boil the haggis, the better the onion will taste of the dripping. Yummmmmmmy Quote Link to comment Share on other sites More sharing options...
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