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Article: WEEKEND: FOOD: A supper that's sheer poetry; IT'S TIME TO STOCK UP ON WHISKY AND HAGGIS AS THE ANNUAL BURNS NIGHT CELEBRATIONS ARE UPON US ONCE AGAIN.(Features)
- Article from:
- Coventry Evening Telegraph (England)
- Article date:
- January 24, 2004
CopyrightCOPYRIGHT 2004 Coventry Newpapers. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Byline: ANN EVANS
THERE'S probably no other dish which has been so written about, joked about, and steeped in tradition, history and myth than the haggis.
Haggis has been a staple food in Scotland for centuries and in early times would have been made from offal and other ingredients that would hardly suit our discerning palates.
These days, however, the haggis is usually made from quality ingredients such as lamb, beef, oatmeal and spices.
Not surprisingly, you can now buy vegetarian haggis, and for a special treat, why not go for a ...