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Wild haggis (given the humorous taxonomic designation Haggis scoticus) is a fictional creature of Scottish folklore, [ 2] said to be native to the Scottish Highlands. [ 1][ 3] It is comically claimed to be the source of haggis, a traditional Scottish dish that is in fact made from the innards of sheep (including heart, lungs, and liver).
Haggis on a platter at a Burns supper A serving of haggis, neeps, and tatties. Haggis (Scottish Gaelic: taigeis) is a savoury pudding containing sheep's pluck (heart, liver, and lungs), minced with chopped onion, oatmeal, suet, spices, and salt, mixed with stock, and cooked while traditionally encased in the animal's stomach [1] though now an artificial casing is often used instead.
The article refers to both Haggis scotticus and Haggis scoticus. Presumably these are the long-left and long-right variants, but which is which? Varlaam 03:51, 7 May 2010 (UTC) Reply . You'll have to first catch and then ask them - preferably before cooking! I think the Latin adjectival form is "scottus" or "scotius", but I'm not sure.
Macsween of Edinburgh is a Scottish company, known for making haggis. [1] Macsween is a family company [2] established as a butchers shop in Bruntsfield in Edinburgh, opened by Charlie and Jean Macsween in the 1950s. [3] [4] Their eldest son John Macsween took over and expanded the business with his wife Kate after Charlie died in 1975.
The old man loses his grip while attempting to scale the Lochnagar cliff and falls into the loch, where he meets "lagopus Scoticus," a "freshwater variant of Neptune".The man and lagopus Scoticus converse using bubbles which display their thoughts in written text and go hunting for "Loch-haggis" in a "sea-rover" underwater vehicle.
Address to a Haggis ( Scots: Address to the Haggis) is a Scots language poem by Scottish poet, Robert Burns in 1786. [1] One of the more well known Scottish poems, the title refers to the national dish of Scotland, haggis, which is a savoury pudding. The poem is most often recited at "Burns supper" a Scottish cultural event celebrating the life ...
Discovery. The type specimen was originally described as Macromerium scoticum and lacked a complete skull. With subsequent discoveries, Crassigyrinus is now known from three skulls, one of which is in articulation with a fairly complete skeleton, and two incomplete lower jaws. Crassigyrinus grew up to 2 meters in length, coupled with tiny limbs ...
Cold cut of blood tongue. Blood tongue, or Zungenwurst (translation tongue sausage), is a variety of German head cheese with blood. It is a large head cheese that is made with pig's blood, suet, bread crumbs and oatmeal with chunks of pickled beef tongue added.