Haggis vs. Haggish

By Jaxson

  • Haggis

    Haggis is a savoury pudding containing sheep’s pluck (heart, liver, and lungs); minced with onion, oatmeal, suet, spices, and salt, mixed with stock, and cooked while traditionally encased in the animal’s stomach though now often in an artificial casing instead. According to the 2001 English edition of the Larousse Gastronomique: “Although its description is not immediately appealing, haggis has an excellent nutty texture and delicious savoury flavour”.It is believed that food similar to haggis (though not so named)—perishable offal quickly cooked inside an animal’s stomach, all conveniently available after a hunt—was eaten from ancient times.Although the name “hagws” or “hagese” was first recorded in England c. 1430, the dish is considered traditionally of Scottish origin. It is even the national dish, as a result of Scots poet Robert Burns’ poem Address to a Haggis of 1787. Haggis is traditionally served with “neeps and tatties”, boiled and mashed separately, and a dram (a glass of Scotch whisky), especially as the main course of a Burns Supper.

  • Haggis (noun)

    A dish made from minced spices, etc., originally boiled in the stomach of a sheep but now often in an casing, and usually served with mashed accompanied with whisky.

  • Haggis (noun)

    plural of|haggi||one who has participated in a hajj|lang=en}} ({{alternative spelling of hajjis|nocap=1).

  • Haggish (adjective)

    Like a hag.

  • Haggis (noun)

    a Scottish dish consisting of a sheep’s or calf’s offal mixed with suet, oatmeal, and seasoning and boiled in a bag, traditionally one made from the animal’s stomach

    “an enormous haggis was paraded through the hall”

    “we had haggis for supper”

Oxford Dictionary

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