Not crossposted. This seems to be a good followup to the
discussion of organ meat, which some of us were having recently.

The eds. say that they "recognized this dish as an English Haggis,
made fit to appear in good society under the more pleasing name".
"Vitrogan" comes from "Vital Organs".

Vitrogan Pudding
Source: American Cookery, April 1934, page 564.
Formatted etc. by Jean B.

1 lamb heart, in half-inch slices
2 lamb kidneys, in half-inch slices
1/2 lamb liver, in half-inch cubes
1 lb bacon, which has been run through a food chopper
2 eggs, well beaten
2 c rolled and sifted stale crumbs
1/2 c butter, melted
1 tsp salt
1/2 tsp pepper
a little water or stock, if necessary
boiled rice

Mix the meats, egg, crumbs, butter and salt. This should be the
consistency of a thick batter. Add a bit of water or stock if
necessary.

Line a 2-quart mold with rice. Pour in the meat mixture, cover [I
think--that direction was in an odd place] and bake in a slow
oven, or steam, for two hours. Unmold on a platter and surround
by... The suggestions seemed arbitrary and odd--so surround with
whatever seems appropriate in the vegetable realm.

"This recipe should both look and taste good enough for a feast."
Any takers? :-)
--
Jean B.

Jean wrote on Mon, 15 Sep 2008 12:39:05 -0400:

> The eds. say that they "recognized this dish as an English
> Haggis, made fit to appear in good society under the more
> pleasing name". "Vitrogan" comes from "Vital Organs".

> Vitrogan Pudding
> Source: American Cookery, April 1934, page 564.
> Formatted etc. by Jean B.

> 1 lamb heart, in half-inch slices
> 2 lamb kidneys, in half-inch slices
> 1/2 lamb liver, in half-inch cubes
> 1 lb bacon, which has been run through a food chopper
> 2 eggs, well beaten
> 2 c rolled and sifted stale crumbs
> 1/2 c butter, melted
> 1 tsp salt
> 1/2 tsp pepper
> a little water or stock, if necessary
> boiled rice

> Mix the meats, egg, crumbs, butter and salt. This should be
> the consistency of a thick batter. Add a bit of water or
> stock if necessary.

> Line a 2-quart mold with rice. Pour in the meat mixture,
> cover [I think--that direction was in an odd place] and bake
> in a slow oven, or steam, for two hours. Unmold on a platter
> and surround by... The suggestions seemed arbitrary and
> odd--so surround with whatever seems appropriate in the
> vegetable realm.

> "This recipe should both look and taste good enough for a
> feast." Any takers? :-)

Just the thing for Vegans, as I originally misread it :-)
--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

In article >,
"Jean B." > wrote:

> Not crossposted. This seems to be a good followup to the
> discussion of organ meat, which some of us were having recently.
>
> The eds. say that they "recognized this dish as an English Haggis,
> made fit to appear in good society under the more pleasing name".
> "Vitrogan" comes from "Vital Organs".
>
> Vitrogan Pudding
> Source: American Cookery, April 1934, page 564.
> Formatted etc. by Jean B.
>
> 1 lamb heart, in half-inch slices
> 2 lamb kidneys, in half-inch slices
> 1/2 lamb liver, in half-inch cubes
> 1 lb bacon, which has been run through a food chopper
> 2 eggs, well beaten
> 2 c rolled and sifted stale crumbs
> 1/2 c butter, melted
> 1 tsp salt
> 1/2 tsp pepper
> a little water or stock, if necessary
> boiled rice
>
> Mix the meats, egg, crumbs, butter and salt. This should be the
> consistency of a thick batter. Add a bit of water or stock if
> necessary.
>
> Line a 2-quart mold with rice. Pour in the meat mixture, cover [I
> think--that direction was in an odd place] and bake in a slow
> oven, or steam, for two hours. Unmold on a platter and surround
> by... The suggestions seemed arbitrary and odd--so surround with
> whatever seems appropriate in the vegetable realm.
>
> "This recipe should both look and taste good enough for a feast."
> Any takers? :-)

Sounds rich and nutritious. I'd serve it simply with some good lettuce
leaves.
--
Peace! Om

"If you don't read the newspaper you are uninformed; if you do read the newspaper you are misinformed." --Mark Twain

"Jean B." > wrote in message
...
> Not crossposted. This seems to be a good followup to the discussion of
> organ meat, which some of us were having recently.
>
> The eds. say that they "recognized this dish as an English Haggis, made
> fit to appear in good society under the more pleasing name". "Vitrogan"
> comes from "Vital Organs".
>
> Vitrogan Pudding
> Source: American Cookery, April 1934, page 564.
> Formatted etc. by Jean B.
>
> 1 lamb heart, in half-inch slices
> 2 lamb kidneys, in half-inch slices
> 1/2 lamb liver, in half-inch cubes
> 1 lb bacon, which has been run through a food chopper
> 2 eggs, well beaten
> 2 c rolled and sifted stale crumbs
> 1/2 c butter, melted
> 1 tsp salt
> 1/2 tsp pepper
> a little water or stock, if necessary
> boiled rice

Stop right there! I don't want to know what is done with all those
unspeakable bits and pieces.

I've had and enjoyed haggis (and neeps) but I've never asked too many
questions about it.

Felice

Jean B. wrote:

> Not crossposted. This seems to be a good followup to the discussion of
> organ meat, which some of us were having recently.
>
> The eds. say that they "recognized this dish as an English Haggis, made
> fit to appear in good society under the more pleasing name". "Vitrogan"
> comes from "Vital Organs".
>
> Vitrogan Pudding
> Source: American Cookery, April 1934, page 564.
> Formatted etc. by Jean B.
>
> 1 lamb heart, in half-inch slices
> 2 lamb kidneys, in half-inch slices
> 1/2 lamb liver, in half-inch cubes
> 1 lb bacon, which has been run through a food chopper
> 2 eggs, well beaten
> 2 c rolled and sifted stale crumbs
> 1/2 c butter, melted
> 1 tsp salt
> 1/2 tsp pepper
> a little water or stock, if necessary
> boiled rice
>
> Mix the meats, egg, crumbs, butter and salt. This should be the
> consistency of a thick batter. Add a bit of water or stock if necessary.
>
> Line a 2-quart mold with rice. Pour in the meat mixture, cover [I
> think--that direction was in an odd place] and bake in a slow oven, or
> steam, for two hours. Unmold on a platter and surround by... The
> suggestions seemed arbitrary and odd--so surround with whatever seems
> appropriate in the vegetable realm.
>
> "This recipe should both look and taste good enough for a feast." Any
> takers? :-)

Anything but the kidneys.

My mother became enamored of some sort of Brit recipe and decided to
cook kidneys.

I don't know what if anything she did wrong but the entire house reeked
of **** and although I noticed she was pushing her own portion around
her plate, she tried to force the rest of us to finish ours.

Yeah, right.

The dogs had a big supper that night, although we had to stop them from
rolling in it before consumption.

On Mon 15 Sep 2008 09:39:05a, Jean B. told us...

> Not crossposted. This seems to be a good followup to the
> discussion of organ meat, which some of us were having recently.
>
> The eds. say that they "recognized this dish as an English Haggis,
> made fit to appear in good society under the more pleasing name".
> "Vitrogan" comes from "Vital Organs".
>
> Vitrogan Pudding
> Source: American Cookery, April 1934, page 564.
> Formatted etc. by Jean B.
>
> 1 lamb heart, in half-inch slices
> 2 lamb kidneys, in half-inch slices
> 1/2 lamb liver, in half-inch cubes
> 1 lb bacon, which has been run through a food chopper
> 2 eggs, well beaten
> 2 c rolled and sifted stale crumbs
> 1/2 c butter, melted
> 1 tsp salt
> 1/2 tsp pepper
> a little water or stock, if necessary
> boiled rice
>
> Mix the meats, egg, crumbs, butter and salt. This should be the
> consistency of a thick batter. Add a bit of water or stock if
> necessary.
>
> Line a 2-quart mold with rice. Pour in the meat mixture, cover [I
> think--that direction was in an odd place] and bake in a slow
> oven, or steam, for two hours. Unmold on a platter and surround
> by... The suggestions seemed arbitrary and odd--so surround with
> whatever seems appropriate in the vegetable realm.
>
> "This recipe should both look and taste good enough for a feast."
> Any takers? :-)

Not me, kiddo! :-)

--
Wayne Boatwright

*******************************************
Date: Monday, 09(IX)/15(XV)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
8wks 9hrs 50mins
*******************************************
Human (n): Useful domestic animal
popular with cats.
*******************************************

On Mon 15 Sep 2008 12:09:01p, Felice told us...

>
> "Jean B." > wrote in message
> ...
>> Not crossposted. This seems to be a good followup to the discussion of
>> organ meat, which some of us were having recently.
>>
>> The eds. say that they "recognized this dish as an English Haggis, made
>> fit to appear in good society under the more pleasing name". "Vitrogan"
>> comes from "Vital Organs".
>>
>> Vitrogan Pudding
>> Source: American Cookery, April 1934, page 564.
>> Formatted etc. by Jean B.
>>
>> 1 lamb heart, in half-inch slices
>> 2 lamb kidneys, in half-inch slices
>> 1/2 lamb liver, in half-inch cubes
>> 1 lb bacon, which has been run through a food chopper
>> 2 eggs, well beaten
>> 2 c rolled and sifted stale crumbs
>> 1/2 c butter, melted
>> 1 tsp salt
>> 1/2 tsp pepper
>> a little water or stock, if necessary
>> boiled rice
>
> Stop right there! I don't want to know what is done with all those
> unspeakable bits and pieces.
>
> I've had and enjoyed haggis (and neeps) but I've never asked too many
> questions about it.
>
> Felice

And you don't want t know, just as I don't want to know. :-)



--
Wayne Boatwright

*******************************************
Date: Monday, 09(IX)/15(XV)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
8wks 9hrs 34mins
*******************************************
Any cat that behaves like a dog is
welcome in my universe. (Jonathan Carroll)
*******************************************

Jean B. > wrote:

> The eds. say that they "recognized this dish as an English Haggis,
> made fit to appear in good society under the more pleasing name".
> "Vitrogan" comes from "Vital Organs".
>
> Vitrogan Pudding
> Source: American Cookery, April 1934, page 564.
> Formatted etc. by Jean B.
>
> 1 lamb heart, in half-inch slices
> 2 lamb kidneys, in half-inch slices
> 1/2 lamb liver, in half-inch cubes
> 1 lb bacon, which has been run through a food chopper
> 2 eggs, well beaten
> 2 c rolled and sifted stale crumbs
> 1/2 c butter, melted
> 1 tsp salt
> 1/2 tsp pepper
> a little water or stock, if necessary
> boiled rice
>
> Mix the meats, egg, crumbs, butter and salt. This should be the
> consistency of a thick batter. Add a bit of water or stock if
> necessary.
>
> Line a 2-quart mold with rice. Pour in the meat mixture, cover [I
> think--that direction was in an odd place] and bake in a slow
> oven, or steam, for two hours. Unmold on a platter and surround
> by... The suggestions seemed arbitrary and odd--so surround with
> whatever seems appropriate in the vegetable realm.
>
> "This recipe should both look and taste good enough for a feast."
> Any takers? :-)

Two hours seems to be an awfully long time to cook those little pieces
of offal. Liver - and probably kidneys, too - will be disintegrating by
the end of the cooking, I'd guess. Maybe that is the intention, though.

Victor

Kathleen wrote:

> Jean B. wrote:
>
>> Not crossposted. This seems to be a good followup to the discussion of
>> organ meat, which some of us were having recently.
>>
>> The eds. say that they "recognized this dish as an English Haggis, made
>> fit to appear in good society under the more pleasing name". "Vitrogan"
>> comes from "Vital Organs".
>>
>> Vitrogan Pudding
>> Source: American Cookery, April 1934, page 564.
>> Formatted etc. by Jean B.
>>
>> 1 lamb heart, in half-inch slices
>> 2 lamb kidneys, in half-inch slices
>> 1/2 lamb liver, in half-inch cubes
>> 1 lb bacon, which has been run through a food chopper
>> 2 eggs, well beaten
>> 2 c rolled and sifted stale crumbs
>> 1/2 c butter, melted
>> 1 tsp salt
>> 1/2 tsp pepper
>> a little water or stock, if necessary
>> boiled rice
>>
>> Mix the meats, egg, crumbs, butter and salt. This should be the
>> consistency of a thick batter. Add a bit of water or stock if necessary.
>>
>> Line a 2-quart mold with rice. Pour in the meat mixture, cover [I
>> think--that direction was in an odd place] and bake in a slow oven, or
>> steam, for two hours. Unmold on a platter and surround by... The
>> suggestions seemed arbitrary and odd--so surround with whatever seems
>> appropriate in the vegetable realm.
>>
>> "This recipe should both look and taste good enough for a feast." Any
>> takers? :-)
>
> Anything but the kidneys.
>
> My mother became enamored of some sort of Brit recipe and decided to
> cook kidneys.
>
> I don't know what if anything she did wrong but the entire house reeked
> of **** and although I noticed she was pushing her own portion around
> her plate, she tried to force the rest of us to finish ours.
>
> Yeah, right.
>
> The dogs had a big supper that night, although we had to stop them from
> rolling in it before consumption.

It would appear that she actually bought a bladder.

Meanwhile, "Vitrogan" (see Subject header)? Is it me or does that sound
like plant food?


--
Blinky
Killing all posts from Google Groups
The Usenet Improvement Project: http://improve-usenet.org
Need a new news feed? http://blinkynet.net/comp/newfeed.html

"Jean B." > fnord :

> Not crossposted. This seems to be a good followup to the
> discussion of organ meat, which some of us were having recently.
>
> The eds. say that they "recognized this dish as an English Haggis,
> made fit to appear in good society under the more pleasing name".
> "Vitrogan" comes from "Vital Organs".
>
> Vitrogan Pudding
> Source: American Cookery, April 1934, page 564.
> Formatted etc. by Jean B.
>
> 1 lamb heart, in half-inch slices
> 2 lamb kidneys, in half-inch slices
> 1/2 lamb liver, in half-inch cubes
> 1 lb bacon, which has been run through a food chopper
> 2 eggs, well beaten
> 2 c rolled and sifted stale crumbs
> 1/2 c butter, melted
> 1 tsp salt
> 1/2 tsp pepper
> a little water or stock, if necessary
> boiled rice
>
> Mix the meats, egg, crumbs, butter and salt. This should be the
> consistency of a thick batter. Add a bit of water or stock if
> necessary.
>
> Line a 2-quart mold with rice. Pour in the meat mixture, cover [I
> think--that direction was in an odd place] and bake in a slow
> oven, or steam, for two hours. Unmold on a platter and surround
> by... The suggestions seemed arbitrary and odd--so surround with
> whatever seems appropriate in the vegetable realm.
>
> "This recipe should both look and taste good enough for a feast."
> Any takers? :-)

Hmm... one of the mom-and-pop groceries has a sale on lamb
liver/heart/kidney this week

(but I won't eat kidney, so I won't be making this :>)

--
Saerah

"Welcome to Usenet, Biatch! Adapt or haul ass!"
- some hillbilly from FL

On Sep 15, 8:07*pm, Saerah Gray > wrote:
> "Jean B." > :
>
>
>
> > Not crossposted. *This seems to be a good followup to the
> > discussion of organ meat, which some of us were having recently.
>
> > The eds. say that they "recognized this dish as an English Haggis,
> > made fit to appear in good society under the more pleasing name".
> > * "Vitrogan" comes from "Vital Organs".
>
> > Vitrogan Pudding
> > Source: *American Cookery, April 1934, page 564.
> > Formatted etc. by Jean B.
>
> > 1 lamb heart, in half-inch slices
> > 2 lamb kidneys, in half-inch slices
> > 1/2 lamb liver, in half-inch cubes
> > 1 lb bacon, which has been run through a food chopper
> > 2 eggs, well beaten
> > 2 c rolled and sifted stale crumbs
> > 1/2 c butter, melted
> > 1 tsp salt
> > 1/2 tsp pepper
> > a little water or stock, if necessary
> > boiled rice
>
> > Mix the meats, egg, crumbs, butter and salt. *This should be the
> > consistency of a thick batter. *Add a bit of water or stock if
> > necessary.
>
> > Line a 2-quart mold with rice. *Pour in the meat mixture, cover [I
> > think--that direction was in an odd place] and bake in a slow
> > oven, or steam, for two hours. *Unmold on a platter and surround
> > by... *The suggestions seemed arbitrary and odd--so surround with
> > whatever seems appropriate in the vegetable realm.
>
> > "This recipe should both look and taste good enough for a feast."
> > * Any takers? *:-)
>
> Hmm... one of the mom-and-pop groceries has a sale on lamb
> liver/heart/kidney this week
>
> (but I won't eat kidney, so I won't be making this :>)
>
> --
> Saerah
>
> "Welcome to Usenet, Biatch! *Adapt or haul ass!"
> - some hillbilly from FL

==========================
I'd eat that. And I think two hours is not so long since it is oven
steamed. English "boiled dinner" (cubes of meat and potato in a thick
suet pudding/pastry crust takes hours to steam).
Hmmm Saerah, If you won't eat the kidney how about the liver?

Lynn from Fargo
Don't even ASK about the suet pudding ;-)

On Sep 15, 8:31*pm, Lynn from Fargo > wrote:

> ==========================
> I'd eat that. *And I think two hours is not so long since it is oven
> steamed. English "boiled dinner" (cubes of meat and potato in a thick
> suet pudding/pastry crust takes hours to steam).
> Hmmm Saerah, If you won't eat the kidney how about the liver?
>
> Lynn from Fargo
> Don't even ASK about the suet pudding ;-)
============================

PS: Och! Haggis hae oats in it. Don't ya know lassie?
Lynn in Fargo
Doing a Highland Fling

Lynn from Fargo > fnord
:

> On Sep 15, 8:07*pm, Saerah Gray > wrote:
>> "Jean B." >
>> :
>>
>>
>>
>> > Not crossposted. *This seems to be a good followup to the
>> > discussion of organ meat, which some of us were having recently.
>>
>> > The eds. say that they "recognized this dish as an English Haggis,
>> > made fit to appear in good society under the more pleasing name".
>> > * "Vitrogan" comes from "Vital Organs".
>>
>> > Vitrogan Pudding
>> > Source: *American Cookery, April 1934, page 564.
>> > Formatted etc. by Jean B.
>>
>> > 1 lamb heart, in half-inch slices
>> > 2 lamb kidneys, in half-inch slices
>> > 1/2 lamb liver, in half-inch cubes
>> > 1 lb bacon, which has been run through a food chopper
>> > 2 eggs, well beaten
>> > 2 c rolled and sifted stale crumbs
>> > 1/2 c butter, melted
>> > 1 tsp salt
>> > 1/2 tsp pepper
>> > a little water or stock, if necessary
>> > boiled rice
>>
>> > Mix the meats, egg, crumbs, butter and salt. *This should be the
>> > consistency of a thick batter. *Add a bit of water or stock if
>> > necessary.
>>
>> > Line a 2-quart mold with rice. *Pour in the meat mixture, cover [I
>> > think--that direction was in an odd place] and bake in a slow
>> > oven, or steam, for two hours. *Unmold on a platter and surround
>> > by... *The suggestions seemed arbitrary and odd--so surround with
>> > whatever seems appropriate in the vegetable realm.
>>
>> > "This recipe should both look and taste good enough for a feast."
>> > * Any takers? *:-)
>>
>> Hmm... one of the mom-and-pop groceries has a sale on lamb
>> liver/heart/kidney this week
>>
>> (but I won't eat kidney, so I won't be making this :>)
>>
>> --
>> Saerah
>>
>> "Welcome to Usenet, Biatch! *Adapt or haul ass!"
>> - some hillbilly from FL
>
> =========================I'd eat that. And I think two hours is not
> so long since it is oven steamed. English "boiled dinner" (cubes of
> meat and potato in a thick suet pudding/pastry crust takes hours to
> steam). Hmmm Saerah, If you won't eat the kidney how about the liver?
>
> Lynn from Fargo
> Don't even ASK about the suet pudding ;-)
>

I love liver! I've never had lamb's liver, but I'm thinking of buying
some to try, if I can get a small amount. Maybe a heart, too. If someone
else cooked kidneys, I would *try* them, but only if they didn't smell
like urine. It's one of the few meats that make me gag slightly when I
see them in the case.

--
Saerah

"Welcome to Usenet, Biatch! Adapt or haul ass!"
- some hillbilly from FL

Lynn from Fargo > fnord news:127417ea-c07a-4f4e-9ee8-
:

> On Sep 15, 8:31*pm, Lynn from Fargo > wrote:
>
>> ========================
> => I'd eat that. *And I think two hours is not so long since it is
oven
>> steamed. English "boiled dinner" (cubes of meat and potato in a thick
>> suet pudding/pastry crust takes hours to steam).
>> Hmmm Saerah, If you won't eat the kidney how about the liver?
>>
>> Lynn from Fargo
>> Don't even ASK about the suet pudding ;-)
> ===========================
> PS: Och! Haggis hae oats in it. Don't ya know lassie?
> Lynn in Fargo
> Doing a Highland Fling
>

I like haggis. Though I have only had the canned kind, I would totally
be up for preparing it if I could find a group of folks who would eat it


--
Saerah (Part Scottish, but doesn't think that has anything to do with
it)

"Welcome to Usenet, Biatch! Adapt or haul ass!"
- some hillbilly from FL

Saerah Gray wrote:

> Lynn from Fargo > fnord news:127417ea-c07a-4f4e-9ee8-
> :
>
>> On Sep 15, 8:31*pm, Lynn from Fargo > wrote:
>>
>>> ========================
>> => I'd eat that. *And I think two hours is not so long since it is
> oven
>>> steamed. English "boiled dinner" (cubes of meat and potato in a thick
>>> suet pudding/pastry crust takes hours to steam).
>>> Hmmm Saerah, If you won't eat the kidney how about the liver?
>>>
>>> Lynn from Fargo
>>> Don't even ASK about the suet pudding ;-)
>> ===========================
>> PS: Och! Haggis hae oats in it. Don't ya know lassie?
>> Lynn in Fargo
>> Doing a Highland Fling
>>
>
> I like haggis. Though I have only had the canned kind, I would totally
> be up for preparing it if I could find a group of folks who would eat it
>

My buddy used to have a grilf with ties to Scotland. He visited there
with her. When he asked about haggis, he was told that it was something
they sold to tourists.


--
Blinky
Killing all posts from Google Groups
The Usenet Improvement Project: http://improve-usenet.org
Need a new news feed? http://blinkynet.net/comp/newfeed.html

Blinky the Shark > fnord
news
> Saerah Gray wrote:
>
>> Lynn from Fargo > fnord
>> news:127417ea-c07a-4f4e-9ee8-
>> :
>>
>>> On Sep 15, 8:31*pm, Lynn from Fargo > wrote:
>>>
>>>> ========================
>>> => I'd eat that. *And I think two hours is not so long since it is
>> oven
>>>> steamed. English "boiled dinner" (cubes of meat and potato in a
>>>> thick suet pudding/pastry crust takes hours to steam).
>>>> Hmmm Saerah, If you won't eat the kidney how about the liver?
>>>>
>>>> Lynn from Fargo
>>>> Don't even ASK about the suet pudding ;-)
>>> ===========================
>>> PS: Och! Haggis hae oats in it. Don't ya know lassie?
>>> Lynn in Fargo
>>> Doing a Highland Fling
>>>
>>
>> I like haggis. Though I have only had the canned kind, I would
>> totally be up for preparing it if I could find a group of folks who
>> would eat it
>>
>
> My buddy used to have a grilf with ties to Scotland. He visited there
> with her. When he asked about haggis, he was told that it was
> something they sold to tourists.
>
>

It's good! Of course, I grew up with chopped liver (and liked it), so
the idea of other organs doesn't squick me out so much. You can't get
"real" haggis here in the US, though, unless you own a sheep and
slaughter it yourself.

--
Saerah

"Welcome to Usenet, Biatch! Adapt or haul ass!"
- some hillbilly from FL

Saerah Gray wrote:

> Blinky the Shark > fnord
> news >
>> Saerah Gray wrote:
>>
>>> Lynn from Fargo > fnord
>>> news:127417ea-c07a-4f4e-9ee8-
>>> :
>>>
>>>> On Sep 15, 8:31*pm, Lynn from Fargo > wrote:
>>>>
>>>>> ========================
>>>> => I'd eat that. *And I think two hours is not so long since it is
>>> oven
>>>>> steamed. English "boiled dinner" (cubes of meat and potato in a
>>>>> thick suet pudding/pastry crust takes hours to steam).
>>>>> Hmmm Saerah, If you won't eat the kidney how about the liver?
>>>>>
>>>>> Lynn from Fargo
>>>>> Don't even ASK about the suet pudding ;-)
>>>> ===========================
>>>> PS: Och! Haggis hae oats in it. Don't ya know lassie?
>>>> Lynn in Fargo
>>>> Doing a Highland Fling
>>>>
>>>
>>> I like haggis. Though I have only had the canned kind, I would
>>> totally be up for preparing it if I could find a group of folks who
>>> would eat it
>>>
>>
>> My buddy used to have a grilf with ties to Scotland. He visited there
>> with her. When he asked about haggis, he was told that it was
>> something they sold to tourists.
>
> It's good! Of course, I grew up with chopped liver (and liked it), so
> the idea of other organs doesn't squick me out so much. You can't get
> "real" haggis here in the US, though, unless you own a sheep and
> slaughter it yourself.

I've never knowingly had kidneys or lungs. I've enjoyed livers and
gizzards and hearts. I'm probably missing something obvious, there.

--
Blinky
Killing all posts from Google Groups
The Usenet Improvement Project: http://improve-usenet.org
Need a new news feed? http://blinkynet.net/comp/newfeed.html

Blinky the Shark > fnord
news
> Saerah Gray wrote:
>
>> Blinky the Shark > fnord
>> news >>
>>> Saerah Gray wrote:
>>>
>>>> Lynn from Fargo > fnord
>>>> news:127417ea-c07a-4f4e-9ee8-
>>>> :
>>>>
>>>>> On Sep 15, 8:31*pm, Lynn from Fargo > wrote:
>>>>>
>>>>>> ========================
>>>>> => I'd eat that. *And I think two hours is not so long since it is
>>>> oven
>>>>>> steamed. English "boiled dinner" (cubes of meat and potato in a
>>>>>> thick suet pudding/pastry crust takes hours to steam).
>>>>>> Hmmm Saerah, If you won't eat the kidney how about the liver?
>>>>>>
>>>>>> Lynn from Fargo
>>>>>> Don't even ASK about the suet pudding ;-)
>>>>> ===========================
>>>>> PS: Och! Haggis hae oats in it. Don't ya know lassie?
>>>>> Lynn in Fargo
>>>>> Doing a Highland Fling
>>>>>
>>>>
>>>> I like haggis. Though I have only had the canned kind, I would
>>>> totally be up for preparing it if I could find a group of folks who
>>>> would eat it
>>>>
>>>
>>> My buddy used to have a grilf with ties to Scotland. He visited
there
>>> with her. When he asked about haggis, he was told that it was
>>> something they sold to tourists.
>>
>> It's good! Of course, I grew up with chopped liver (and liked it), so
>> the idea of other organs doesn't squick me out so much. You can't get
>> "real" haggis here in the US, though, unless you own a sheep and
>> slaughter it yourself.
>
> I've never knowingly had kidneys or lungs. I've enjoyed livers and
> gizzards and hearts. I'm probably missing something obvious, there.
>

Lungs are illegal to be sold in the US.

--
Saerah

"Welcome to Usenet, Biatch! Adapt or haul ass!"
- some hillbilly from FL

James Silverton wrote:
> Jean wrote on Mon, 15 Sep 2008 12:39:05 -0400:
>
>> The eds. say that they "recognized this dish as an English
>> Haggis, made fit to appear in good society under the more
>> pleasing name". "Vitrogan" comes from "Vital Organs".
>
>> Vitrogan Pudding
>> Source: American Cookery, April 1934, page 564.
>> Formatted etc. by Jean B.
>
>> 1 lamb heart, in half-inch slices
>> 2 lamb kidneys, in half-inch slices
>> 1/2 lamb liver, in half-inch cubes
>> 1 lb bacon, which has been run through a food chopper
>> 2 eggs, well beaten
>> 2 c rolled and sifted stale crumbs
>> 1/2 c butter, melted
>> 1 tsp salt
>> 1/2 tsp pepper
>> a little water or stock, if necessary
>> boiled rice
>
>> Mix the meats, egg, crumbs, butter and salt. This should be
>> the consistency of a thick batter. Add a bit of water or
>> stock if necessary.
>
>> Line a 2-quart mold with rice. Pour in the meat mixture,
>> cover [I think--that direction was in an odd place] and bake
>> in a slow oven, or steam, for two hours. Unmold on a platter and
>> surround by... The suggestions seemed arbitrary and
>> odd--so surround with whatever seems appropriate in the
>> vegetable realm.
>
>> "This recipe should both look and taste good enough for a
>> feast." Any takers? :-)
>
> Just the thing for Vegans, as I originally misread it :-)

LOL! Yes. I am sure they will find this most compelling--and
certainly enough to change their Vegan status!

--
Jean B.

Kathleen wrote:
> Anything but the kidneys.
>
> My mother became enamored of some sort of Brit recipe and decided to
> cook kidneys.
>
> I don't know what if anything she did wrong but the entire house reeked
> of **** and although I noticed she was pushing her own portion around
> her plate, she tried to force the rest of us to finish ours.
>
> Yeah, right.
>
> The dogs had a big supper that night, although we had to stop them from
> rolling in it before consumption.
>
Heh. I have cooked kidneys--I think even more than once. Yeah...
You have to be prepared for that.

--
Jean B.

Victor Sack wrote:
> Jean B. > wrote:
>
>> The eds. say that they "recognized this dish as an English Haggis,
>> made fit to appear in good society under the more pleasing name".
>> "Vitrogan" comes from "Vital Organs".
>>
>> Vitrogan Pudding
>> Source: American Cookery, April 1934, page 564.
>> Formatted etc. by Jean B.
>>
>> 1 lamb heart, in half-inch slices
>> 2 lamb kidneys, in half-inch slices
>> 1/2 lamb liver, in half-inch cubes
>> 1 lb bacon, which has been run through a food chopper
>> 2 eggs, well beaten
>> 2 c rolled and sifted stale crumbs
>> 1/2 c butter, melted
>> 1 tsp salt
>> 1/2 tsp pepper
>> a little water or stock, if necessary
>> boiled rice
>>
>> Mix the meats, egg, crumbs, butter and salt. This should be the
>> consistency of a thick batter. Add a bit of water or stock if
>> necessary.
>>
>> Line a 2-quart mold with rice. Pour in the meat mixture, cover [I
>> think--that direction was in an odd place] and bake in a slow
>> oven, or steam, for two hours. Unmold on a platter and surround
>> by... The suggestions seemed arbitrary and odd--so surround with
>> whatever seems appropriate in the vegetable realm.
>>
>> "This recipe should both look and taste good enough for a feast."
>> Any takers? :-)
>
> Two hours seems to be an awfully long time to cook those little pieces
> of offal. Liver - and probably kidneys, too - will be disintegrating by
> the end of the cooking, I'd guess. Maybe that is the intention, though.
>
> Victor

How long does Haggis cook? I'd look it up, but I am still busy
taking even a cursory look at these magazines--more like 190 of
them than 100! :-)

--
Jean B.

Saerah Gray wrote:
> "Jean B." > fnord :
>
>> Not crossposted. This seems to be a good followup to the
>> discussion of organ meat, which some of us were having recently.
>>
>> The eds. say that they "recognized this dish as an English Haggis,
>> made fit to appear in good society under the more pleasing name".
>> "Vitrogan" comes from "Vital Organs".
>>
>> Vitrogan Pudding
>> Source: American Cookery, April 1934, page 564.
>> Formatted etc. by Jean B.
>>
>> 1 lamb heart, in half-inch slices
>> 2 lamb kidneys, in half-inch slices
>> 1/2 lamb liver, in half-inch cubes
>> 1 lb bacon, which has been run through a food chopper
>> 2 eggs, well beaten
>> 2 c rolled and sifted stale crumbs
>> 1/2 c butter, melted
>> 1 tsp salt
>> 1/2 tsp pepper
>> a little water or stock, if necessary
>> boiled rice
>>
>> Mix the meats, egg, crumbs, butter and salt. This should be the
>> consistency of a thick batter. Add a bit of water or stock if
>> necessary.
>>
>> Line a 2-quart mold with rice. Pour in the meat mixture, cover [I
>> think--that direction was in an odd place] and bake in a slow
>> oven, or steam, for two hours. Unmold on a platter and surround
>> by... The suggestions seemed arbitrary and odd--so surround with
>> whatever seems appropriate in the vegetable realm.
>>
>> "This recipe should both look and taste good enough for a feast."
>> Any takers? :-)
>
> Hmm... one of the mom-and-pop groceries has a sale on lamb
> liver/heart/kidney this week
>
> (but I won't eat kidney, so I won't be making this :>)
>
Oh, and here you were the perfect one to make this!

--
Jean B.

On Mon, 15 Sep 2008 15:52:33 -0500, Kathleen wrote:
>
> Anything but the kidneys.
>
> My mother became enamored of some sort of Brit recipe and decided to
> cook kidneys.
>
> I don't know what if anything she did wrong but the entire house reeked
> of **** and although I noticed she was pushing her own portion around
> her plate, she tried to force the rest of us to finish ours.
>
> Yeah, right.
>
> The dogs had a big supper that night, although we had to stop them from
> rolling in it before consumption.

my dad used to make kidney stew of a saturday morning, and the aroma always
woke me up. it is, ah, distinctive.

your pal,
blake

Felice wrote:
> "Jean B." > wrote in message
> ...
>> Not crossposted. This seems to be a good followup to the discussion of
>> organ meat, which some of us were having recently.
>>
>> The eds. say that they "recognized this dish as an English Haggis, made
>> fit to appear in good society under the more pleasing name". "Vitrogan"
>> comes from "Vital Organs".
>>
>> Vitrogan Pudding
>> Source: American Cookery, April 1934, page 564.
>> Formatted etc. by Jean B.
>>
>> 1 lamb heart, in half-inch slices
>> 2 lamb kidneys, in half-inch slices
>> 1/2 lamb liver, in half-inch cubes
>> 1 lb bacon, which has been run through a food chopper
>> 2 eggs, well beaten
>> 2 c rolled and sifted stale crumbs
>> 1/2 c butter, melted
>> 1 tsp salt
>> 1/2 tsp pepper
>> a little water or stock, if necessary
>> boiled rice
>
> Stop right there! I don't want to know what is done with all those
> unspeakable bits and pieces.
>
> I've had and enjoyed haggis (and neeps) but I've never asked too many
> questions about it.
>
> Felice
>
>
Uh, and Haggis is usually enveloped in a... Oh nevermind (as a
late NG friend used to say)! :-)

--
Jean B.

Blinky the Shark wrote:
> Kathleen wrote:
>
>
>>Jean B. wrote:
>>
>>
>>>Not crossposted. This seems to be a good followup to the discussion of
>>>organ meat, which some of us were having recently.
>>>
>>>The eds. say that they "recognized this dish as an English Haggis, made
>>>fit to appear in good society under the more pleasing name". "Vitrogan"
>>>comes from "Vital Organs".
>>>
>>>Vitrogan Pudding
>>>Source: American Cookery, April 1934, page 564.
>>>Formatted etc. by Jean B.
>>>
>>>1 lamb heart, in half-inch slices
>>>2 lamb kidneys, in half-inch slices
>>>1/2 lamb liver, in half-inch cubes
>>>1 lb bacon, which has been run through a food chopper
>>>2 eggs, well beaten
>>>2 c rolled and sifted stale crumbs
>>>1/2 c butter, melted
>>>1 tsp salt
>>>1/2 tsp pepper
>>>a little water or stock, if necessary
>>>boiled rice
>>>
>>>Mix the meats, egg, crumbs, butter and salt. This should be the
>>>consistency of a thick batter. Add a bit of water or stock if necessary.
>>>
>>>Line a 2-quart mold with rice. Pour in the meat mixture, cover [I
>>>think--that direction was in an odd place] and bake in a slow oven, or
>>>steam, for two hours. Unmold on a platter and surround by... The
>>>suggestions seemed arbitrary and odd--so surround with whatever seems
>>>appropriate in the vegetable realm.
>>>
>>>"This recipe should both look and taste good enough for a feast." Any
>>>takers? :-)
>>
>>Anything but the kidneys.
>>
>>My mother became enamored of some sort of Brit recipe and decided to
>>cook kidneys.
>>
>>I don't know what if anything she did wrong but the entire house reeked
>>of **** and although I noticed she was pushing her own portion around
>>her plate, she tried to force the rest of us to finish ours.
>>
>>Yeah, right.
>>
>>The dogs had a big supper that night, although we had to stop them from
>>rolling in it before consumption.
>
>
> It would appear that she actually bought a bladder.
>
> Meanwhile, "Vitrogan" (see Subject header)? Is it me or does that sound
> like plant food?

Or perhaps something cooked to a temperature high enough that when
poured out, it assumes a glass-like consistency upon cooling.

Janet Baraclough wrote:

> The message .net>
> from Blinky the Shark > contains these words:
>
>> My buddy used to have a grilf with ties to Scotland. He visited there
>> with her. When he asked about haggis, he was told that it was something
>> they sold to tourists.
>
> It is, in the sense that we share it with favoured tourists, but it's
> also widely eaten and enjoyed by Scots; every butcher and supermarket
> sells it. Haggis is the central dish at annual Burns Suppers where it's
> invariably honoured with a full performance of Robert Burns address to
> it. If your buddy's informant didn't know about that cultural and
> culinary tradition he was no Scot.

She was from Glascow.


--
Blinky
Killing all posts from Google Groups
The Usenet Improvement Project: http://improve-usenet.org
Need a new news feed? http://blinkynet.net/comp/newfeed.html

Blinky the Shark wrote:

> Janet Baraclough wrote:
>
>> The message .net>
>> from Blinky the Shark > contains these words:
>>
>>> My buddy used to have a grilf with ties to Scotland. He visited there
>>> with her. When he asked about haggis, he was told that it was something
>>> they sold to tourists.
>>
>> It is, in the sense that we share it with favoured tourists, but it's
>> also widely eaten and enjoyed by Scots; every butcher and supermarket
>> sells it. Haggis is the central dish at annual Burns Suppers where it's
>> invariably honoured with a full performance of Robert Burns address to
>> it. If your buddy's informant didn't know about that cultural and
>> culinary tradition he was no Scot.
>
> She was from Glascow.

Afterthought: But I don't know who answered; if not her, it would've been
one of the natives. This anecdote would have been meaningless had that
answer have come from, say, a visiting Turk.


--
Blinky
Killing all posts from Google Groups
The Usenet Improvement Project: http://improve-usenet.org
Need a new news feed? http://blinkynet.net/comp/newfeed.html

Janet Baraclough wrote:
>>>> The eds. say that they "recognized this dish as an English Haggis,
>
> There is no such thing as an English haggis, and I've never
> encountered "Vitrogan" (name or recipe) in UK cooking.
>
> Janet (Scotland)

I don't think the recipe originated in the UK, although there is
reference to that "English Haggis". I guess THAT is a reflection
of how worldly these folks were.

--
Jean B.

On Sep 16, 6:38*am, Janet Baraclough >
wrote:
> > > > The eds. say that they "recognized this dish as an English Haggis,
>
> * * There is no such thing as an English haggis, and I've never
> encountered *"Vitrogan" (name or recipe) in UK cooking.
>
> * * Janet *(Scotland)

Oh, Janet! You know those cooking magazines. They'll twist around
anything and name it with a twist as well. Think Vegemite<g>

maxine in ri

Janet Baraclough wrote:
>
> Don't blame Britain for that travesty!. Think Vegemite, think
> Australia :-)

Well, can we blame UK for what is locally known as Dadwon't (Marmite)?
--
Cheers
Chatty Cathy

Jean B. > wrote:

> Victor Sack wrote:
> > Jean B. > wrote:
> >
> >> The eds. say that they "recognized this dish as an English Haggis,
> >> made fit to appear in good society under the more pleasing name".
> >> "Vitrogan" comes from "Vital Organs".
> >>
> >> Vitrogan Pudding
> >> Source: American Cookery, April 1934, page 564.
> >> Formatted etc. by Jean B.
[snip]
> >
> > Two hours seems to be an awfully long time to cook those little pieces
> > of offal. Liver - and probably kidneys, too - will be disintegrating by
> > the end of the cooking, I'd guess. Maybe that is the intention, though.
>
> How long does Haggis cook?

If it is "English haggis", who knows. The editors seem to have been
inordinately drunk when they made that comparison. Scotch haggis is
supposed to be stuffed sheep stomach, so it is bound to take a lot more
time to cook than the bare stuffing of whatever kind.

Anyway, P. G. Wodehouse has exploded, among a few other things, the myth
of haggis' Scotch origin. I am posting his learned discourse under a
new subject header in this thread.

> I'd look it up, but I am still busy
> taking even a cursory look at these magazines--more like 190 of
> them than 100! :-)

Do not even dream of looking it up, because you are bound to stub your
toe on a Wikipedia article telling you that kokoretsi is a part of
traditional Polish cuisine.

Victor

P. G. Wodehouse

I Explode the Haggis

Well, boys, to-night's the night. St. Andrew's Day has come once again,
and all over the world, from London to the remotest British colony,
Scotsmen will soon be seated about dinner tables - waiting. They will
have gathered together to do honour to their patron saint, but it will
not be of him that they will be thinking at the moment. Their knives
and forks clutched in their hands, their mouths watering, their eyes
wolfish, they will be watching the door through which are about to
enter, in the following order, bagpiper, the bearers of Atholl brose,
and ... the Haggis.

Incredible as it may seem, they will be looking forward to eating the
beastly stuff. Yet do not think that I blame the honest fellows. I am
broadminded. The fact that I, personally, have a stomach which shies
like a startled horse and turns three handsprings at the mere thought of
haggis, does not lead me to sneer at their simple enthusiasm. What I
say to myself is that there must always be Dangerous Trades, that it
takes all sorts to do the world's work, and that if these devoted men
are willing to eat haggis, it ill becomes us to raise our eyebrows. A
hearty, "Well, best of luck," seems to me a more proper attitude.

It is never of any use getting worked up about other people's food. You
may not be able to understand why a cannibal chef, with all the
advantages of an education at Balliol, should like to tuck into the
fried missionary, but he does. The thing simply has to be accepted,
just as we accept the fact that Americans enjoy Chicago potted-meat and
the Frenchmen bouillabaisse. In bouillabaisse you are likely to find
almost anything, from a nautical gentleman's sea-boots to a small china
mug engraved with the legend "Un cadeau (a present) de (from) Deauville
(Deauville)", while Chicago potted-meat.... Well, we have all read
Upton Sinclair's _The Jungle_, and are familiar with the poignant
little story of the emotional packer named Young who once, when his
nerves were unstrung, put his wife Josephine into chopping machine and
canned her and labelled her "Tongue."

Nevertheless, Frenchmen do go for this bouillabaisse in a big way, and
so do Americans for potted-meat. It is the same with Scotsmen and
haggis. They like it. It is no good trying any appeals to reason. I
tell you they like it.

The fact that I am not a haggis addict is probably due to my having read
Shakespeare. It is the same with many Englishmen. There is no doubt
that Shakespeare has rather put us off the stuff. We come across that
bit in Macbeth in our formative years and it establishes a complex.

You remember the passage to which I refer? Macbeth happens upon the
three witches while they are preparing the evening meal. They are
dropping things into the cauldron and chanting "Eye of newt and toe of
frog, wool of bat and tongue of dog," and so on, and he immediately
recognises the recipe. "How now, you secret, black and midnight
haggis," he cries shuddering.

This has caused misunderstandings and has done an injustice to haggis.
Grim as it is, it is not as bad as that - or should not be. What the
dish really consists of - or should consist of - is the more intimate
parts of a sheep chopped up fine and blended with salt, pepper, nutmeg,
onions, oatmeal, and beef suet. But it seems to me that there is a
grave danger of the cook going all whimsey and deciding not to stop
there. When you reflect that the haggis is served up with a sort of
mackintosh round it, concealing its contents, you will readily see that
the temptation to play a practical joke on the boys must be almost
irresistible.

Scotsmen have their merry moods, like all of us, and the thought must
occasionally cross the cook's mind that it would be no end of a lark to
shove in a lot of newts and frogs and bats and dogs and then stand in
the doorway watching the poor simps wade into them.

Nor could the imposture be easily detected. That Atholl brose, to which
I have referred above as the junior partner of haggis, is a beverage
composed of equal parts of whisky, cream, and honey. After a glass or
two of this, you simply don't notice anything, not even if you are at
the table or under it.

I must confess that if I were invited to a St. Andrew's night, I would
insist on taking Sir Bernard Spilsbury with me, and turning my plate
over to him before I touched a mouthful.

My caution might cast a damper on the party. Unpleasant looks might be
directed at me. I would not care. "Just analyse this, Bernard," I
would say, quietly, but firmly. And only when he had blown the All
Clear would I consent to join the revels.

Haggis has another quality which I dislike. I asked a Scottish friend
how you started in on it - what was the first move, as it were - and a
dreamy, soulful look came into his face.

"You give it a big cut with your knife," he said, "and it smiles at
you." I deprecate this. Heaven knows I am no snob, but there are
social distinctions. A decent humility is what we expect in our food,
not heartiness and familiarity. A haggis should know its place like a
chop. Who ever saw a simpering chop?

An odd thing - ironical, you might say - in connection with haggis is
that it is not Scottish. In an old cook book, published 1653, it is
specifically mentioned as an English dish called haggas or haggus, while
France claims it as her mince (hachis) going about under an alias. It
would be rather amusing if it turned out that Burns was really a couple
of Irish boys named Pat and Mike."

Janet Baraclough wrote:

> The message .net>
> from Blinky the Shark > contains these words:
>
>> Blinky the Shark wrote:
>
>> > Janet Baraclough wrote:
>> >
>> >> The message .net>
>> >> from Blinky the Shark > contains these words:
>> >>
>> >>> My buddy used to have a grilf with ties to Scotland. He visited there
>> >>> with her. When he asked about haggis, he was told that it was something
>> >>> they sold to tourists.
>> >>
>> >> It is, in the sense that we share it with favoured tourists, but it's
>> >> also widely eaten and enjoyed by Scots; every butcher and supermarket
>> >> sells it. Haggis is the central dish at annual Burns Suppers where it's
>> >> invariably honoured with a full performance of Robert Burns address to
>> >> it. If your buddy's informant didn't know about that cultural and
>> >> culinary tradition he was no Scot.
>> >
>> > She was from Glascow.
>
> Me too.
>
>> Afterthought: But I don't know who answered; if not her, it would've been
>> one of the natives. This anecdote would have been meaningless had that
>> answer have come from, say, a visiting Turk.
>
> Any inhabitant of Scotland not knowing about Burns Night haggis suppers,
> would be the equivalent of an American not knowing about Thanksgiving
> dinners.

Okay, then we've arrived at "there are stupid Scots". I'm good with that.
Every group has its stupid members.


--
Blinky
Killing all posts from Google Groups
The Usenet Improvement Project: http://improve-usenet.org
Need a new news feed? http://blinkynet.net/comp/newfeed.html

"Jean B." > fnord :

> Saerah Gray wrote:
>> "Jean B." > fnord news:6j7hcbF1jc76U1
@mid.individual.net:
>>
>>> Not crossposted. This seems to be a good followup to the
>>> discussion of organ meat, which some of us were having recently.
>>>
>>> The eds. say that they "recognized this dish as an English Haggis,
>>> made fit to appear in good society under the more pleasing name".
>>> "Vitrogan" comes from "Vital Organs".
>>>
>>> Vitrogan Pudding
>>> Source: American Cookery, April 1934, page 564.
>>> Formatted etc. by Jean B.
>>>
>>> 1 lamb heart, in half-inch slices
>>> 2 lamb kidneys, in half-inch slices
>>> 1/2 lamb liver, in half-inch cubes
>>> 1 lb bacon, which has been run through a food chopper
>>> 2 eggs, well beaten
>>> 2 c rolled and sifted stale crumbs
>>> 1/2 c butter, melted
>>> 1 tsp salt
>>> 1/2 tsp pepper
>>> a little water or stock, if necessary
>>> boiled rice
>>>
>>> Mix the meats, egg, crumbs, butter and salt. This should be the
>>> consistency of a thick batter. Add a bit of water or stock if
>>> necessary.
>>>
>>> Line a 2-quart mold with rice. Pour in the meat mixture, cover [I
>>> think--that direction was in an odd place] and bake in a slow
>>> oven, or steam, for two hours. Unmold on a platter and surround
>>> by... The suggestions seemed arbitrary and odd--so surround with
>>> whatever seems appropriate in the vegetable realm.
>>>
>>> "This recipe should both look and taste good enough for a feast."
>>> Any takers? :-)
>>
>> Hmm... one of the mom-and-pop groceries has a sale on lamb
>> liver/heart/kidney this week
>>
>> (but I won't eat kidney, so I won't be making this :>)
>>
> Oh, and here you were the perfect one to make this!
>

Yeah, I'm pretty offal.



--
Saerah

"Welcome to Usenet, Biatch! Adapt or haul ass!"
- some hillbilly from FL

Victor Sack wrote:
> Jean B. > wrote:
>
>> Victor Sack wrote:
>>> Jean B. > wrote:
>>>
>>>> The eds. say that they "recognized this dish as an English Haggis,
>>>> made fit to appear in good society under the more pleasing name".
>>>> "Vitrogan" comes from "Vital Organs".
>>>>
>>>> Vitrogan Pudding
>>>> Source: American Cookery, April 1934, page 564.
>>>> Formatted etc. by Jean B.
> [snip]
>>> Two hours seems to be an awfully long time to cook those little pieces
>>> of offal. Liver - and probably kidneys, too - will be disintegrating by
>>> the end of the cooking, I'd guess. Maybe that is the intention, though.
>> How long does Haggis cook?
>
> If it is "English haggis", who knows. The editors seem to have been
> inordinately drunk when they made that comparison. Scotch haggis is
> supposed to be stuffed sheep stomach, so it is bound to take a lot more
> time to cook than the bare stuffing of whatever kind.
>
> Anyway, P. G. Wodehouse has exploded, among a few other things, the myth
> of haggis' Scotch origin. I am posting his learned discourse under a
> new subject header in this thread.
>
>> I'd look it up, but I am still busy
>> taking even a cursory look at these magazines--more like 190 of
>> them than 100! :-)
>
> Do not even dream of looking it up, because you are bound to stub your
> toe on a Wikipedia article telling you that kokoretsi is a part of
> traditional Polish cuisine.
>
> Victor

heh! Well, you should see the foreign recipes from that era, and
earlier. You know, I think, how very bad they are when looked at
by our (mostly) more-educated eyes (and I am certainly NOT
claiming to be a fraction as educated on such things as you are).

Actually, it is quite interesting to peruse them--to see the
mostly bad ones, the occasional sophisticated ones, the evolution
over the years.

--
Jean B.

Saerah Gray wrote:
> "Jean B." > fnord :
>
>> Saerah Gray wrote:
>>> "Jean B." > fnord news:6j7hcbF1jc76U1
> @mid.individual.net:
>>>> Not crossposted. This seems to be a good followup to the
>>>> discussion of organ meat, which some of us were having recently.
>>>>
>>>> The eds. say that they "recognized this dish as an English Haggis,
>>>> made fit to appear in good society under the more pleasing name".
>>>> "Vitrogan" comes from "Vital Organs".
>>>>
>>>> Vitrogan Pudding
>>>> Source: American Cookery, April 1934, page 564.
>>>> Formatted etc. by Jean B.
>>>>
>>>> 1 lamb heart, in half-inch slices
>>>> 2 lamb kidneys, in half-inch slices
>>>> 1/2 lamb liver, in half-inch cubes
>>>> 1 lb bacon, which has been run through a food chopper
>>>> 2 eggs, well beaten
>>>> 2 c rolled and sifted stale crumbs
>>>> 1/2 c butter, melted
>>>> 1 tsp salt
>>>> 1/2 tsp pepper
>>>> a little water or stock, if necessary
>>>> boiled rice
>>>>
>>>> Mix the meats, egg, crumbs, butter and salt. This should be the
>>>> consistency of a thick batter. Add a bit of water or stock if
>>>> necessary.
>>>>
>>>> Line a 2-quart mold with rice. Pour in the meat mixture, cover [I
>>>> think--that direction was in an odd place] and bake in a slow
>>>> oven, or steam, for two hours. Unmold on a platter and surround
>>>> by... The suggestions seemed arbitrary and odd--so surround with
>>>> whatever seems appropriate in the vegetable realm.
>>>>
>>>> "This recipe should both look and taste good enough for a feast."
>>>> Any takers? :-)
>>> Hmm... one of the mom-and-pop groceries has a sale on lamb
>>> liver/heart/kidney this week
>>>
>>> (but I won't eat kidney, so I won't be making this :>)
>>>
>> Oh, and here you were the perfect one to make this!
>>
>
> Yeah, I'm pretty offal.
>
>
>
LOL! Not what I was thinking though.

--
Jean B.

maxine in ri wrote:
> On Sep 16, 6:38 am, Janet Baraclough >
> wrote:
>>>>> The eds. say that they "recognized this dish as an English Haggis,
>> There is no such thing as an English haggis, and I've never
>> encountered "Vitrogan" (name or recipe) in UK cooking.
>>
>> Janet (Scotland)
>
> Oh, Janet! You know those cooking magazines. They'll twist around
> anything and name it with a twist as well. Think Vegemite<g>
>
> maxine in ri

Lemme go do a search. Now I am curious as to who came up with
this name....

Oh, interesting. This thread is all Google comes up with. I do
hope I cross-posted to rec.food.historic. Maybe someday someone
will be looking for this.

Hmmm. There is a apparently a reference to a Vitrogen [note the
spelling] Pudding in "Novel" by George Singleton, but google is
blocking that very page.

--
Jean B.

Janet wrote on Wed, 17 Sep 2008 12:51:12 +0100:

>> P. G. Wodehouse

>> I Explode the Haggis

>> It is the same with Scotsmen and
>> haggis. They like it. It is no good trying any appeals to
>> reason. I tell you they like it.

> See, I told you so :-)

>> An odd thing - ironical, you might say - in connection with
>> haggis is that it is not Scottish. In an old cook book,
>> published 1653, it is specifically mentioned as an English
>> dish called haggas or haggus,

> He was miles out :-). Haggis was known and eaten in
> Scotland long before. The word is Scandinavian.

> http://www.macsween.co.uk/haggis/content.asp?PageID=11

I'm sure wholesome, cheap, peasant sausages like haggis were common over
Europe. IMHO, it is pretty satisfying when you are hungry and probably
quite nutritious (even if it doesn't smell all that good while cooking
:-)

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

"Janet Baraclough" > wrote in message
...
> The message >
> from (Victor Sack) contains these words:
>
>> P. G. Wodehouse
>
>> I Explode the Haggis
>
>> It is the same with Scotsmen and
>> haggis. They like it. It is no good trying any appeals to reason. I
>> tell you they like it.
>
> See, I told you so :-)
>
>> An odd thing - ironical, you might say - in connection with haggis is
>> that it is not Scottish. In an old cook book, published 1653, it is
>> specifically mentioned as an English dish called haggas or haggus,
>
> He was miles out :-). Haggis was known and eaten in Scotland long
> before. The word is Scandinavian.
>
> http://www.macsween.co.uk/haggis/content.asp?PageID=11
>
So, it didn't necessarily originate in Scotland - it has just survived
there.
Graham

Jean B. wrote:

> maxine in ri wrote:
>> On Sep 16, 6:38 am, Janet Baraclough >
>> wrote:
>>>>>> The eds. say that they "recognized this dish as an English Haggis,
>>> There is no such thing as an English haggis, and I've never
>>> encountered "Vitrogan" (name or recipe) in UK cooking.
>>>
>>> Janet (Scotland)
>>
>> Oh, Janet! You know those cooking magazines. They'll twist around
>> anything and name it with a twist as well. Think Vegemite<g>
>>
>> maxine in ri
>
> Lemme go do a search. Now I am curious as to who came up with
> this name....
>
> Oh, interesting. This thread is all Google comes up with. I do
> hope I cross-posted to rec.food.historic. Maybe someday someone
> will be looking for this.
>
> Hmmm. There is a apparently a reference to a Vitrogen [note the
> spelling] Pudding in "Novel" by George Singleton, but google is
> blocking that very page.

http://blinkynet.net/stuff/vitrogen.jpg

--
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