at my hotel breakfast on Thursday morning, I found the usual eggs, “bacon” (which were slices almost the side of a man’s shoe heel, but still very tasty), sausages, and haggis. Curiously intrigued, I scooped a dollop of it and put it on my plate beside the protein. After preparing my tea, I sat down at my tiny table-for-two (where I was eating alone). Cautiously, I took my first bite.
Haggis is delicious. Or at least, the haggis served in Scotland at the Glasgow Hilton was delicious. I had a double dollop of it this morning. Not sure why everyone maligns it so much. Sheep’s stomach? Well, when I was a kid, stitches were made of cat gut, and delicious sausages are still made of small intestine. Fois gras is savory liver. Kimchee is buried under the ground for months before it is served (though I still am No Fan of kimchee of any flavor, inside or outside of Korea). The haggis that was served to me, I saw no stomach, tied or veined, but it is sitting well in my stomach as I sit in the Glasgow air port waiting my international flight’s departure.
[Haggis is a savoury pudding containing sheep's pluck (heart, liver and lungs); minced with onion, oatmeal, suet, spices, and salt, mixed with stock, traditionally encased in the animal's stomach and nowadays often in an artificial casing]