Haggis

[This is a post from 2017 that I re-up from time to time in honor of Robbie Burns Night.]

Last night was Robbie Burns Night in Scotland. Burns is revered here as the national poet, and his life and work are celebrated annually on January 25th. To the Scots, Burns Night is kind of like Guy Fawkes Night to the English — except instead of lightheartedly burning an effigy to commemorate a 17th century terrorist, the Scots eat a large dinner in honor of a fellow whose only known acts of terrorism were against the English language.

The menu for Burns Night dinner is tightly prescribed by tradition: it must include neeps and tatties (mashed turnips, or “swedes”, and potatoes), a wee dram of scotch, and the centerpiece: haggis.

You may be wondering, “What is a haggis, exactly?” and well you might wonder, because I need a rhetorical question like that to introduce this section. One of the few dictionaries willing to discuss the subject defines haggis as “a Scottish dish consisting of a sheep’s or calf’s offal mixed with suet, oatmeal, and seasoning and boiled in a bag, traditionally one made from the animal’s stomach.” There may be a few words in that definition that are not revolting, but none of them are nouns. Essentially, a haggis is a sausage made of sadness. As I had never before been sufficiently reckless to try it, Burns Night would be my first tasting.


Haggis


Our splendid host Susan worked through much of the day preparing the supper, while Carol polished her pronunciation for the address. An important feature of Robbie Burns night is “addressing the haggis,” which I at first assumed to mean that we would select an address at random from the phone book and send them our haggis — rather like a Secret Santa at the office, when you’ve pulled the name of someone from Internal Audit out of the hat. But as you will no doubt have surmised, addressing the haggis is instead the act of making a speech to the insensate lump, in the manner of addressing the troops or a joint session of Congress (more like the latter, I should think).

Fortunately, lest one have difficulty summoning appropriate words for an encomium to a tube of entrails, auld Robbie himself composed the official address to the haggis, which would be repeated down the ages over tables throughout Scotland. The only challenge for Carol would be to pronounce it.

At the appointed hour, Sue laid out the serving dishes atop the hob, and we loaded our plates. We trooped single-file into the living room and sat for Carol’s recitation. Rather than burden you with the entire text, which is full of admirable words like sonsiethairmkytes, and luggies, I’ll offer a very free prose translation of the most important passages:

In elder days, the wisest of our ancestors sailed from these shores to discover tropical lands with umbrella drinks and Reggae music. And they stayed there, leaving the rest of us poor bastards to muck around in the peat bogs and eat shite like this here. At least they didn’t take all the scotch. Hail and l’chaim.

Solemnities done, it was time to turn the sound back up on the television, and eat.

I feel complete confidence in saying that nothing else in the world tastes quite like haggis. Upon first sampling it, one understands immediately why the traditional Burns Night menu specifies whiskey as a chaser. Short of refined petroleum, nothing less robust than a good belt of single malt is capable of scouring the flavor of haggis from the palate. Pairing haggis with wine or beer would be like trying to smother a dumpster fire with a moist towelette, or unclog a rest area toilet with an eye dropper.

At this point, you are no doubt wondering, ‘So, why do the Scots eat haggis?’ I will tell you the answer: God alone knows. Why do the Scots live in a place whose climate makes Seattle seem like Morocco? Why do they wear short wool skirts into battle against bladed weapons? Why did the inventor of the highland bagpipe not receive jail time?

It’s a mystery, my friend.


Public Notice: The author of this article has been sacked due to gross misrepresentation of Scotland’s cherished institutions. Against all reasonable surmise, haggis is in fact quite pleasant to eat, and as far as we know may even be good for you. And no one has a go at Robbie Burns except over our cold corpses. Accordingly, you should regard the entire content of the essay as complete rubbish. Except the part about wearing kilts into battle. Even we admit that’s just barking mad.

The Scotland Tourist Board

Published by Ronald Crittenden

American SciFi writer in France. Amateur historian of art and war. Tea not coffee, s'il vous plait, and don't forget to say hi to your dog for me.

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