The song you are listening to is a paraguayan polka called Volve, volve
Bienvenue! Bienvenido! Mba'eichapa! Sholem! Ale-ychem! Sut Mae! Hej! Jambo! Buna Ziua! Dzien' dobry! Ahalan! Jo Napot! Welkom! Bien-vindo! Hei! Dobar dan! Hallo'! Kon-ni'chi'wa! An-nyong ha-se-yo! Salve! Helo! Ni hao! Hallo! Dobry' den, ahoj! Gia' Sou! Dia Dhuit! Terve! Aloha! Shalom! Namaste! Willkommen! Welkom! Benvenuto! Goddag! Xin cha'o! Ello-hay!
HAGGIS
1 Plastic baking bag
-OR- 1 -Sheep's stomach, thoroughly cleaned
-OR- 1 -large sausage casing
1 Sheep liver, heart & lights (lungs)
1/2 lb Beef Suet
1 onion, large
1 leek(not in original recipe...)
1 T -Salt
1/2 ts (or more) Black pepper -- freshly ground
1/2 ts Cayenne
1/2 ts Allspice
1 lb Oatmeal, old fashioned slow cooking type
1 c Broth -- in which liver, heart were cooked
(up to 1 1/2c)
This recipe makes enough to serve 6-10. If you are
able to find
a sheep's stomach, double the amounts. Rinse and
repeat till
clean.
If the butcher has not trimmed the heart, liver
and lungs do
that first. (Cut the heart open to rinse it so it
may cook
more quickly.) Put them in a large pot with 1 to
1/2 cups
water, bring to a boil and simmer for about an
hour and a
half.
Let it all cool and keep the broth. Run the
liver and
heart through the meat grinder. Take the lungs
(lights) and
cut out as much grisly part as you can and run
them through a
grinder too. Next put the raw beef suet through
the grinder.
As you finish grinding each thing, put it in the
big pot.
Peel, slice and chop onions and leek and then add them to
the meat in
the kettle. Add the salt and spices and mix.
Toast or brown oatmeal lightly in heavy bottomed
pan on top of
the stove. Add to pot and mix thoroughly. Add 1
to 1/2 cup
broth left from boiling the meat. Check if it
sticks together
when you grab a handful of the mixture. If not,
add more broth
so that it holds together.
Stuff in plastic
baking bag till
about 3/4 full. If you are using a sheep stomach,
have the
smooth side out and stuff it about 3/4 full and
sew up the
opening. Wrap in cheesecloth so that when it is
cooked, you
can handle it. Prick with a skewer (so it won't
explode from
the steam). (You may
wish to do this occasionally early on when
cooking).
Fill
large pot with at least 1 gallon of water and
bring to a boil.
Boil gently for 4 to 5 hours.
Serve with neeps
(turnips) or
clapshot (mashed turnips & potatoes).
Hot Toddy
Place a teaspoon-full of sugar and a teaspoon-full of scottish heather honey in a warm glass. Add a measure of scotch whisky (usually not a malt)
and top up with boiling water.
Traditionally should be stirred gently with a silver spoon.
An excellent cure for the common cold, or just when feeling down!
Oxtail Stew
(serves 4)
1 oxtail
2oz plain flour
2oz dripping
2 small carrots
2 small onions
salt and pepper
1-and-a-half pints of beef stock or water
Wash tail and dry out. Cut into joints and trim of any excess fat. Dip in flour. Melt fat in saucepan and
fry meat until brown. Lift out meat and lightly fry sliced carrots and onions.
Put meat back into the saucepan, add seasoning and stock or water. Simmer for three hours and serve
with crusty bread.
Scotch Broth
2 Lb Neck Of Lamb -- Bone In
8 Cups Water
1 Cup Carrots -- Diced
2 Med Onions -- Chopped
1 Cup Yellow Turnip -- Pared And Chopped (or rutabaga)
1 Cup Celery -- Diced
1 1/2 Tsp Salt
1/4 Tsp Pepper
1/4 Tsp Rosemary -- Crumbled
1/4 Cup Barley
Place meat, water, carrots, onions, rutabaga, salt, pepper and rosemary in large kettle. Cover; bring to
boiling. Lower heat; simmer 1 1/2 hours.
Remove kettle from heat. Remove meat; bone. Skim fat from
soup. Return meat to soup. Bring to boiling; add barley.
Simmer 30 minutes, or until barley is tender.
garnish each serving with chopped parsley, if you wish.
Personal pages - My children, friends and I
Causes, recipes and information pages
Poetry, groups, rings, special pages, cyber angels and pets...
© Sibelle 1999
Anything that I have on these pages I either believe to be in public domain, or I've asked permission to use. In most cases there is a link. the ones that do not ... well... I'm just learning *G* and didn't know. So if you see anything that you recognize as yours, email me. I will instantly either link you to it or take it out, as you may wish. Thank you for your understanding.
HAGGIS
1 Plastic baking bag
-OR- 1 -Sheep's stomach, thoroughly cleaned
-OR- 1 -large sausage casing
1 Sheep liver, heart & lights (lungs)
1/2 lb Beef Suet
1 onion, large
1 leek(not in original recipe...)
1 T -Salt
1/2 ts (or more) Black pepper -- freshly ground
1/2 ts Cayenne
1/2 ts Allspice
1 lb Oatmeal, old fashioned slow cooking type
1 c Broth -- in which liver, heart were cooked
(up to 1 1/2c)
This recipe makes enough to serve 6-10. If you are able to find a sheep's stomach, double the amounts. Rinse and repeat till clean.
If the butcher has not trimmed the heart, liver and lungs do that first. (Cut the heart open to rinse it so it may cook more quickly.) Put them in a large pot with 1 to 1/2 cups water, bring to a boil and simmer for about an hour and a half.
Let it all cool and keep the broth. Run the liver and heart through the meat grinder. Take the lungs (lights) and cut out as much grisly part as you can and run them through a grinder too. Next put the raw beef suet through the grinder.
As you finish grinding each thing, put it in the big pot. Peel, slice and chop onions and leek and then add them to the meat in the kettle. Add the salt and spices and mix.
Toast or brown oatmeal lightly in heavy bottomed pan on top of the stove. Add to pot and mix thoroughly. Add 1 to 1/2 cup broth left from boiling the meat. Check if it sticks together when you grab a handful of the mixture. If not, add more broth so that it holds together.
Stuff in plastic baking bag till about 3/4 full. If you are using a sheep stomach, have the smooth side out and stuff it about 3/4 full and sew up the opening. Wrap in cheesecloth so that when it is cooked, you can handle it. Prick with a skewer (so it won't explode from the steam). (You may wish to do this occasionally early on when cooking).
Fill large pot with at least 1 gallon of water and bring to a boil. Boil gently for 4 to 5 hours.
Serve with neeps (turnips) or clapshot (mashed turnips & potatoes).
Hot Toddy
Place a teaspoon-full of sugar and a teaspoon-full of scottish heather honey in a warm glass. Add a measure of scotch whisky (usually not a malt) and top up with boiling water.
Traditionally should be stirred gently with a silver spoon.
An excellent cure for the common cold, or just when feeling down!
Oxtail Stew
(serves 4)
1 oxtail
2oz plain flour
2oz dripping
2 small carrots
2 small onions
salt and pepper
1-and-a-half pints of beef stock or water
Wash tail and dry out. Cut into joints and trim of any excess fat. Dip in flour. Melt fat in saucepan and fry meat until brown. Lift out meat and lightly fry sliced carrots and onions. Put meat back into the saucepan, add seasoning and stock or water. Simmer for three hours and serve with crusty bread.
Scotch Broth
2 Lb Neck Of Lamb -- Bone In
8 Cups Water
1 Cup Carrots -- Diced
2 Med Onions -- Chopped
1 Cup Yellow Turnip -- Pared And Chopped (or rutabaga)
1 Cup Celery -- Diced
1 1/2 Tsp Salt
1/4 Tsp Pepper
1/4 Tsp Rosemary -- Crumbled
1/4 Cup Barley
Place meat, water, carrots, onions, rutabaga, salt, pepper and rosemary in large kettle. Cover; bring to
boiling. Lower heat; simmer 1 1/2 hours.
Remove kettle from heat. Remove meat; bone. Skim fat from
soup. Return meat to soup. Bring to boiling; add barley.
Simmer 30 minutes, or until barley is tender.
garnish each serving with chopped parsley, if you wish.
Causes, recipes and information pages
© Sibelle 1999
Anything that I have on these pages I either believe to be in public domain, or I've asked permission to use. In most cases there is a link. the ones that do not ... well... I'm just learning *G* and didn't know. So if you see anything that you recognize as yours, email me. I will instantly either link you to it or take it out, as you may wish. Thank you for your understanding.