News1 min ago
Ta Ed
36 Answers
ta for the Haggis ED xx
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For more on marking an answer as the "Best Answer", please visit our FAQ.Always hunt in pairs never alone ,normally two people will be on a haggis hunt. The technique is simple - one person chases them round the hill and the other hunter will run round the opposite direction.
To start with the first hunter will jump up and down making whooping noises to scare the haggis and then chase it round the hill. When the haggis sees the second hunter coming towards it and turns round, because one leg is shorter than the other and it's facing the wrong direction it's now unbalanced, gravity comes into action, the haggis falls over and rolls down the hill. Dazed and confused at the bottom they're relatively easy to catch.
To start with the first hunter will jump up and down making whooping noises to scare the haggis and then chase it round the hill. When the haggis sees the second hunter coming towards it and turns round, because one leg is shorter than the other and it's facing the wrong direction it's now unbalanced, gravity comes into action, the haggis falls over and rolls down the hill. Dazed and confused at the bottom they're relatively easy to catch.
It's only right and proper to mention the small print...
By the late 1950s haggis had been hunted to the point of extinction and in 1957 were granted "Conservation Royal & Ancient Protected Species" (CRAPS) stautus.
With its dark coloured meat such a delicacy and acquired taste and its smooth silky fur much sought after for making sporrans, poaching is still a major problem despite stiff sentencing by the courts and strict vetting of registered hunters.
Licensed hunters must apply to the local governing body for permits and hold current COI (Certificate of Insanity) and DAFT (Don't Ask For Trouble) certificates.
By the late 1950s haggis had been hunted to the point of extinction and in 1957 were granted "Conservation Royal & Ancient Protected Species" (CRAPS) stautus.
With its dark coloured meat such a delicacy and acquired taste and its smooth silky fur much sought after for making sporrans, poaching is still a major problem despite stiff sentencing by the courts and strict vetting of registered hunters.
Licensed hunters must apply to the local governing body for permits and hold current COI (Certificate of Insanity) and DAFT (Don't Ask For Trouble) certificates.
Right I'm gonna get my gun and the dog, I'm going haggis hunting.
Ill take a risk in not having a CRAP DAFT certificate.
http:// 41.medi a.tumbl r.com/e fec795c 8f81284 90a7211 ed843fc bcd/tum blr_ndo d6gAwkk 1smsfa2 o1_400. jpg
Ill take a risk in not having a CRAP DAFT certificate.
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Enjoy your hunting, Tony. When you come to serving the haggis, neeps and tatties, remember to photograph the tatties first (as per the other thread); you might make a fortune!
Skirlie, Sharon is 'poor man's haggis'. I understand that some of the kitchen skivvies, here at Buenchico Towers, might indulge in it but I wouldn't allow an under-footman (and far less my butler or valet) to partake of such a dish. One has standards to maintain, you know!
Skirlie, Sharon is 'poor man's haggis'. I understand that some of the kitchen skivvies, here at Buenchico Towers, might indulge in it but I wouldn't allow an under-footman (and far less my butler or valet) to partake of such a dish. One has standards to maintain, you know!
I was miffed last night. My wife was driving back to London from Birmingham after visiting her elderly Scottish father. Now I do realise the Scots tend to have a sweet tooth which my wife and I do not share.
I prepared the neaps and tattie and started cooking ready for her arrival.
As we had a load of Drambuie from Christmas I decided to ring the changes,as a special treat, and make a sauce instead of the usual onion sauce we make.
When she arived and I dished up I put my surprise piece de restance on the table a gravy jug.
Her comment was,"Thanks all very nice but I didn't like the sauce it is too sweet!" Crikey what would she have said if I HAD added Scottish honey to the recipe as suggested.. Back to the white onion sauce again next year. :-(
I prepared the neaps and tattie and started cooking ready for her arrival.
As we had a load of Drambuie from Christmas I decided to ring the changes,as a special treat, and make a sauce instead of the usual onion sauce we make.
When she arived and I dished up I put my surprise piece de restance on the table a gravy jug.
Her comment was,"Thanks all very nice but I didn't like the sauce it is too sweet!" Crikey what would she have said if I HAD added Scottish honey to the recipe as suggested.. Back to the white onion sauce again next year. :-(