THIS PAGE CONTAINS ODD
& ENDS OF SCOTTISH INFORMATION
THAT BEGIN WITH THE LETTER
H
HAGGIS
The chieftain o' the pudding race is Scotland's national dish,
It's the meal of choice for Scot's around the world on Burns's Night,
and is usually served with neeps and tatties and washed down with
a glass of Scotch Whisky.
Although some gullable non-Scots still believe that the haggis is
actually a living animal, and is hunted in the Highlands,
it is, in fact, man made.
Several different recipes exist for haggis, the usual suspects on the
list of ingredients include: the minced heart, liver and lungs of a
sheep, collectively known as its "pluck",; onion, oatmeal,
and suet, and spices, and salt for seasoning and flavour.
The ingredients are mixed together with stock and then boiled together
in the sheep's stomach.
Modern versions of haggis often substitute the sheep's stomach with an
artificial casing - much in the same way that sausages are now packaged.
According to McKean Foods, which sponsors the World Haggis Hurling
Championships, the record throw for a haggis was recorded by Alan
Pettigrew in August 1984, at Inchmurrin, on Loch Lomond.
Pettigrew hurled his 1lb 8oz haggis more than 180ft.
Haggis hurling sometimes takes place at Highland Games,
with the hurler standing on a barrel.
HIGHLAND
CATTLE
You can't miss them,
with their red shaggy coats and their long pointy horns, Highland
Cattle are an essential part of the Scottish landscape. They are
said to be one of the oldest breeds in the UK and have written records
that go back to the 18th century. The Highland Cattle Society, which,
ironically is based in Dumfriesshire, published its first Highland
Cattle Herd Book in 1885. The society, which has the Queen as its
patron, has sister organisations all over Europe, from Austria to
Sweden. It also lists folds - the name given to herds of Highland
Cattle - as far afield as New Zealand and the high slopes of the Andes.
Producers use the label
"guaranteed pure Highland beef" if their meat comes from pure pedigree
Highland Cattle. The beef is said to be leaner than other cattle's,
because the Highland Cattle rely on their coats, more than fat, for
warmth .
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