Burns’ Night

Life and love are all a dream.

– Robert Burns

It is Burns Night tonight, 25 January. To celebrate you must have your Haggis.

Here is a quick recipe for haggis, which is one truly Scottish!

Haggis Photo by JMorton

Haggis
Photo by JMorton

Haggis 

Chop a sheep’s tongue, liver and heart and 1 pound of bacon.

Add 2 large chopped onions; season with 1/4 teaspoonful of red pepper and 1 teaspoonful of mixed herbs and salt to taste.

Mix with 1 pint of toasted oatmeal, 2 beaten eggs and the grated rind and juice of a lemon.

Then clean the pouch of the sheep and fill with the mixture.

Lay in boiling water and let boil three hours.

Serve with apple-sauce.

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Burns_NaysmithcropRobert Burns was born William Burnes in 1759.  He was very young when he died of rheumatic heart disease at the age of 37.

Anyway Robbie Burns is one of my favourite poets. You can rely on him for the most romantic poems around.

 

My favourite is My Love is like a Red Red Rose but I found another which is even more romantic. I supposed he has to be romantic afterall he sired 13 children. lol

Saw Ye Bonie Lesley

Robbie Burns
1792

O saw ye bonie Lesley,
As she gaed o’er the Border?
She’s gane, like Alexander,
To spread her conquests farther.

To see her is to love her,
And love but her for ever;
For Nature made her what she is,
And never made anither!

Thou art a queen, fair Lesley,
Thy subjects, we before thee;
Thou art divine, fair Lesley,
The hearts o’ men adore thee.

The deil he could na scaith thee,
Or aught that wad belang thee;
He’d look into thy bonie face,
And say-“I canna wrang thee!”

The Powers aboon will tent thee,
Misfortune sha’na steer thee;
Thou’rt like themselves sae lovely,
That ill they’ll ne’er let near thee.

Return again, fair Lesley,
Return to Caledonie!
That we may brag we hae a lass
There’s nane again sae bonie.

Comments

  1. During Burns’ supper, haggis is usually the fare of the evening.

    What is haggis? Haggis is a Scottish delicacy made from the heart, liver and lungs of a sheep or a calf. These are minced with onions, suet, oatmeal, and spices. These are traditionally encased in an animal stomach or pig intestine; boiled for 3 hours to cook.

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