Such a fun read, Katie! My ancestors are Scottish and I have some similar photos of our trip there a few years ago, though I didn't know about Burns Day. I do have two thrifted (authentic) kilts in my closet, though, so perhaps I'll make do this year!
Yes, we really do it in Scotland! Well, not necessarily as elaborate as you outline here, but certainly at school we all memorised the first verse of the Address to a Haggis, and then someone who was willing and able would recite it at the school Burns Supper lunch - haggis, neeps n tatties (parsnips and potatoes).
In fact, my friend visiting from Scotland has brought a vegetarian haggis with her at my request - I’m not brave enough for a real one 🤣. I’ll serve it with potatoes and carrots probably, with cranachan for dessert (made with cream, oats, raspberries, honey, and whiskey if there are no kids partaking of it!)
My birthday is tomorrow and when we lived in Scotland when I was a child, Burn's Night felt like my own personal gateway into birthday festivities! I'll always have a soft spot for it, and for Robbie Burns. This was lovely! And you should try haggis! Served as a hash with mashed potatoes, it's very good.
Such a fun read, Katie! My ancestors are Scottish and I have some similar photos of our trip there a few years ago, though I didn't know about Burns Day. I do have two thrifted (authentic) kilts in my closet, though, so perhaps I'll make do this year!
Also...haggis is truly delightful.
Yes, we really do it in Scotland! Well, not necessarily as elaborate as you outline here, but certainly at school we all memorised the first verse of the Address to a Haggis, and then someone who was willing and able would recite it at the school Burns Supper lunch - haggis, neeps n tatties (parsnips and potatoes).
In fact, my friend visiting from Scotland has brought a vegetarian haggis with her at my request - I’m not brave enough for a real one 🤣. I’ll serve it with potatoes and carrots probably, with cranachan for dessert (made with cream, oats, raspberries, honey, and whiskey if there are no kids partaking of it!)
A beautiful post. I’m suddenly flushed with the memories of my trip to Burns’ mausoleum at Dumfries & Galloway.
What a wise, outstanding essay. Thank you so much for enriching our lives with it.
Haggis (using American ingredients)
Serves 4 to 6
4 ounces of bacon (4 strips)
1 1/2 teaspoons butter
1/2 teaspoon salt
1 small onion (finely diced)
1/2 teaspoon ground black pepper
3/4 teaspoons ground coriander
3/4 teaspoons nutmeg
1 teaspoon allspice
1/2 teaspoon dried thyme
1/4 teaspoon cinnamon
1 pound ground lamb (or finely minced lamb)
4 oz chicken livers (cleaned of fat and chopped finely)
3/4 tsp salt
1 1/2 cups chicken stock (or broth)
1/2 cup Irish oatmeal (not regular oatmeal)
If using unsalted chicken stock add 1/2 tsp more salt
Fry the bacon, cut into 1/4 to 1/2 inch pieces and set aside
Mix together the spices and set aside
Pre heat oven to 350
Melt the butter in an oven safe pan with an oven safe lid (like a dutch oven)
Add the diced onion and 1/2 tsp salt and cook over low heat, stirring frequently, until the onion has softened.
Add the various spices and thyme to the onion and cook for a minute, then add the lamb and the chicken livers. Add 3/4 tsp salt
Brown the meat and then once it is all cooked, add the bacon and the stock and cover.
Simmer for around 20 minutes ( if using unsalted stock add 1/2 tsp more salt)
Add the oatmeal, mix well and cover and put in the oven for 30 minutes
Remove the lid and cook another 10 minutes (or longer until the proper consistency is achieved. It should seem like moist sausage filling, not stew)
Enjoy!
My birthday is tomorrow and when we lived in Scotland when I was a child, Burn's Night felt like my own personal gateway into birthday festivities! I'll always have a soft spot for it, and for Robbie Burns. This was lovely! And you should try haggis! Served as a hash with mashed potatoes, it's very good.