Now, despite my proud ownership of a blue Canadian passport, it can’t be denied that I was born in England. Yorkshire to be exact (as Yorkshiremen often are in such emotive matters of origin). I went to university slightly further North, in Durham. Slightly further North still (at least in galactic terms) lies Scotland, or Écosse as the more trendy Jacobeans would have it. The recent Burns Night celebrations reminded me of my collage days back in the early ’80s. The local Woolworth’s in Durham used to sell fresh (I use the term loosely) haggis.
Being at a collegiate university, there was no need to cook or otherwise fend for myself during my undergraduate years. This was a major godsend (or Darwinsend, I suppose) to the hapless teenager I was then. I later matured and developed into a full-grown hapless adult, but that’s another story. In any case I remember acquiring at least one haggis (hey – it was 30 years ago – memories fade! I couldn’t swear to the exact number) and cooking it.
Wikipedia: Durham Cathedral and Mill-house
Now, if you’ve never “partaken” of haggis, you’re missing out on one of life’s great experiences. Great as in large. It’s a personal decision whether it’s also great as in good. Memorable either way. Suffice it to say at this juncture that boiling up a haggis is a somewhat, er, pungent affair. Popularity was never one of my goals at university, and haggis-cooking pretty well excluded popularity from the horizon for a while.
Fast forward to a few days ago, and a cheeky exchange I had at work with a Scottish colleague. He proudly flies a St. Andrew’s cross on his desk, and I engaged in light-hearted nationalistic jest. I asked if he’d received a discount for said flag, as most of the white, and all of the red was missing. We both shared a laugh, but had to explain to the blank-faced “proper” Canadians about the various component flags making up the Union Jack. Anyway, conversation came around to wee Rabbie, and the Scots capability of making up a drinking excuse out of pretty much anything. From there, I lamented my failure to find haggis in the 12 years I’ve lived in Canada. I did however have to qualify that by admitting that I hadn’t actually, in all honesty, looked!
Wikipedia: Flag of St. andrew
Wikipedia: Union Jack
So tonight (there is a point to all this – stick with me…) Mrs E told me she’d bought me a present. Now this in itself is a massive event, so I rushed home with my mind’s eye full of Lamborghinis and holiday cottages. On arrival, I was told it was in the fridge. Strange place to keep a sports car, but hey ho. I gave up looking in the end, having incorrectly guessed that several bags of frozen blueberries and a loaf of unsliced bread were the goal.
No – there, hiding timorously in the bottom tray, unassuming and shy was… a haggis! Frozen obviously, but a haggis nonetheless. The brand is Goodricks from New Westminster, BC. Purveyors, the label assures me, of quality meat products since 1987.
(Not sure how good their meat was before 1987, but that’s not the point here really, is it?) The ingredients list on my new haggis is short and to the point. In this day and age that in itself is a rare thing not to be undervalued.
The haggis itself does seem to be in a traditional sheep’s stomach, though it’s hard to tell through the frost-coated plastic. Nice to know there’s still a role for traditional sheep. Modern sheep with their piercings and tattoos remind me of a great New Zealand comedy-horror. But enough frivolity. The ingredients, I am assured in writing, consist only of the following:
- Lamb Pluck
“Spices” of course can hide a multitude of sins, but otherwise pretty innocuous. Hang on though… “lamb pluck”? What in the name of Jamie Oliver is lamb pluck when it’s at home? It sounds like belly button fluff.
Enter my good friend Google…
Lamb Pluck, it would seem, is esophagus, lungs, heart, liver, kidneys… all still connected.
egullet: Lamb Pluck
Well I guess that’s OK then. I thought it might have been something unsavory for a moment. What can I say? Well – “waste not, want not” springs to mind. I guess it depends on your upbringing. I frequently ate and loved the taste of lambs kidneys and liver too as a kid. I think I’d have drawn the line at lungs or heart – even in onion gravy – though on my trip to Brazil, I enjoyed many chicken hearts from the grill. (They’re like almonds – you can’t just have one. You need at least a handful.) I have also eaten “duck entrails soup” in a newspaper press-hall in China which I guess has pretty much the same ingredients… just with a dash of soya sauce.
Anyway, the haggis is defrosting in the fridge, and no doubt there will be complaints from the neighbours once I start to cook it. That’s OK – I’ll offer them a slice. Then tell them what’s in it.
I can be like that sometimes…