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Book Description
The author, one of the "Two Fat Ladies" of television cookbook fame, handles the history of the haggis with aplomb in this little cookbook. Haggis, for the unititated, is a dish commonly made in a sheep’s maw, of minced lungs, hearts, and liver of the same animal.
The author, one of the "Two Fat Ladies" of television cookbook fame, handles the history of the haggis with aplomb in this little cookbook. Haggis, for the unititated, is a dish commonly made in a sheep’s maw, of minced lungs, hearts, and liver of the same animal.
However, the haggis is much more than a mere meal.
The haggis, or some version of it, may be found in the histories of countries as varied as ancient Greece, Sweden, and the United States. Yet the haggis is most closely associated with Scotland and has come to represent that country just as pasta represents Italy.
Scotland may thank its beloved bard, Robert Burns, for this. Burns immortalized the dish in perhaps his best-known poem, "Address to the Haggis." In it, he refers to the haggis as the "Great Chieftan o’ the Puddin’-race!"
How far the haggis had come!
Originally a meal of the lower classes who could not afford to waste any edible portion of their livestock, the haggis mysteriously transformed into a delicacy deemed worthy of royalty. Queen Victoria, an enthusiast for most all things Scottish, said of the haggis, "I find I like it very well."
About the Author
Clarissa Dickson Wright went to University College London to study law and was called to the bar at age twenty-one. She practiced successfully as a barrister for a number of years before settling on cooking as her calling.
She ran her own catering business, cooked on a yacht in the Caribbean, and served sixty meals a day in her London luncheon club. She also owns two bookstores: Books for Cooks in Notting Hill, London, and the Cook’s Bookshop in Edinburgh. In addition, she is one of only two women in England to become a guild butcher. The other woman is the Queen Mother. Ms. Wright is the first woman to be rector at the University of Aberdeen. She owns the Parachute Café at the Museum of Flight in East Lothian.
Her greatest amount of exposure Was with Jennifer Paterson on "Two Fat Ladies," but she refused to make another series after her costar’s death in 1998.
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