To round off the meal, Scots of old would have often gorged on a clootie dumpling - a cross between a carrot cake and a fruit cake, filled with raisins, sultanas, cinnamon, and treacle.
To wash it all down, the supper would also be accompanied by a glass of Scottish whisky, for true authenticity. While it might sound less than appetising, the result is widely considered to have a hearty texture and a deliciously peppery flavour. Nowadays, haggises, like sausages, usually have an artificial casing - and popular vegetarian and meat-filled versions are sold in Scottish supermarkets all year round.
Scotland's national bard, Robert "Rabbie" Burns. Nowadays, sausage casing makes for a more palatable alternative. Despite preconceived notions, haggis is exceedingly flavoursome and incredibly appetising.
Vegetarian haggis is also a popular alternative. The dish can be found on special occasions, Burn Suppers , high-end restaurants, pubs, and even chippy shops. Typically, it is served with neeps and tatties. We all know that Haggis is irrevocably Scottish. But, how could this dish come from another clan? Surprisingly, there are no concrete facts to prove that haggis is wholly Scottish.
Some argue that the delicacy stems from ancient times after a hunt, when easily perishable parts of an animal were cooked and eaten instantly. Certain theories argue that it came straight off a ship from Scandinavia.
The French have a word from the Middle Ages called "hachis," meaning chopped bits of animal parts. While the Scandinavian "hag," Icelandic "hoggva," and even German "hackwurst" — meaning mixed sausage — all could be early words for what we know today as haggis. Vikings were known for taking their sheep with them on their marauding ventures, and they may have brought the haggis making technique to Scotland.
After all, in when King Duncan came to the throne of a united Scotland, the islands of the Hebrides, Orkney and Shetland were still part of the Kingdom of Norway.
The northern isles only became part of Scotland in So perhaps we have the Vikings to thank for bringing the sheep to those windswept islands, as the only meat available, and the word hag, or today haggis. The first known written recipe for haggis is from , by one of the cooks for King Richard II, called Afronchemolye. The recipe calls for eggs, breadcrumbs and finely diced sheep's fat with seasoning saffron to be stuffed in a sheep's tripe and sewn securely, then steamed or boiled.
In , "The Cook's and Housewife's Manual," produced by Meg Dods, has two recipes for haggis, including her most famous. Her haggis won what may have been an early Competition of the Haggises, held in Edinburgh, insuring her recipe would become the standard. Hers was the haggis served at the Cleikum Club, one of the first organizations to organize Burns Nights. Ronans, near Pebbles and 45 miles from Edinburgh. One of the Cleikum Club's founding members was Sir Walter Scott, and there is some speculation that Meg Dods was his mistress, and that he actually wrote her cookbook.
It was just something people ate. For the next century or so, haggis remained a culturally non-specific food. So how did haggis come to be seen as Scottish?
And what does this tell us about the formation of Scottish identity? Curiously, the first people to identify haggis as Scottish were not the Scots, but the English. There were two reasons for this. The first was a shift in patterns of consumption. By the end of the 17th century, the English diet had begun to change. As the Agricultural Revolution swept the country, productivity increased dramatically, making a wider range of better quality produce available to more people.
This drastically reduced the market for offal. Though it continued to be eaten, especially in poorer sections of society, it was no longer a food of first resort — and dishes like haggis began to go out of fashion. In Scotland, however, precisely the opposite process took place.
The late 17th century had been a period of economic decline. There had, admittedly, been a slight recovery after the Act of Union with England But the gains were unevenly felt. While many landlords saw their incomes grow as a result of enclosure and the introduction of modern farming techniques, many poorer tenants — whose rents were increasingly set by auction — found themselves priced out of their homes by the commercialisation of agriculture.
Without land or livelihood, their living conditions declined markedly.
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