THE MANXMAN'S HAGGIS
There, seems to be, some doubt about the "‘ makeup" of the famous " Haggis." Not only in Scotland but. in the Isle of Man, also, it was‘ vat of the national food. The Manx recipe is simple enough for any one of us to try-the stomach of a sheep stuffed with meat cut very ‘small, potatoes, onions, and groats. This is boiled for a long time and served coreg hot-or cold-on a. platter. * Do * Another interesting fodder is the famous Manx Broth. This is made in a cauldron and is a definitely substantial meal. (Campers have permission~ to copy!) Place a large slab of beef (or mutton) in a huge pot and surround it with every known vegetable cut very small. Add herbs and seasoning. About the meat then place whole potatoes, scrubbed, and in their jackets. And beside it again, place a huge sweet suet pudding-a white one with currants through it-a "spotted dog." Sufficient water to boil, and the'meal’s as good’ as eaten. Personally, I’m not too sure about the highly seasoned sweet, but every good Manxman swears by it! When will New Zealand housewives hand -the world. our " national dish’’?
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New Zealand Listener, Volume 2, Issue 33, 9 February 1940, Page 43
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195THE MANXMAN'S HAGGIS New Zealand Listener, Volume 2, Issue 33, 9 February 1940, Page 43
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