> From: Tom C > > http://news.bbc.co.uk/2/hi/americas/8480795.stm > > > > The classic recipe calls for the heart, liver and lung of > the sheep to > > be chopped up and combined with pinhead (not rolled) oats, onions, > > suet, spices and seasoning, then stuffed in a sheep's stomach. > > I am assuming it is cooked at some point, but is it served > hot or cold?
It's not cooked per se. It's marinaded in single malt for a year before they stuff it into the sheep's stomach. The sheep is allowed to wander the Highlands at will for 100 nights and one night before they cause it regurgitate with a variant on the McHeimlich manoeuvre on Burns Night itself, at which point it is carried "fra' the kitchie a' steamy 'n retchie", as Rabbi Burns puts it, and the guests get stuck in with their dirks. Bob -- PDML Pentax-Discuss Mail List [email protected] http://pdml.net/mailman/listinfo/pdml_pdml.net to UNSUBSCRIBE from the PDML, please visit the link directly above and follow the directions.
