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Haggis is a savoury pudding containing sheep's pluck (heart, liver and lungs); minced with onion, oatmeal, suet, spices, and salt, mixed with stock, traditionally encased in the animal's stomach〔 though now often in an artificial casing instead. According to the 2001 English edition of the ''Larousse Gastronomique'': "Although its description is not immediately appealing, haggis has an excellent nutty texture and delicious savoury flavour". It is believed that food similar to haggis (though not so named), perishable offal quickly cooked inside an animal's stomach, all conveniently available after a hunt, was eaten from ancient times.〔〔〔 Although the name "hagws" or "hagese" was first used in England c. 1430, the dish came to be considered traditionally Scottish, even the national dish,〔(www.sotland.org "Scotland's national dish, haggis" )〕 as a result of Scots poet Robert Burns' poem ''Address to a Haggis'' of 1787. Haggis is traditionally served with "neeps and tatties", boiled and mashed separately, and a dram (a glass of Scotch whisky), especially as the main course of a Burns supper. ==History and etymology== Haggis is popularly assumed to be of Scottish origin,〔 First recorded as "hagws" "Now considered specially Scottish, but a popular dish in () English cookery"〕 but there is a lack of historical evidence that could conclusively attribute its origins to any one place. The first known written recipes for a dish of the name made with offal and herbs, are, as "hagese", in the verse cookbook ''Liber Cure Cocorum'' dating from around 1430 in Lancashire, North West England, and, as "hagws of a schepe"〔(FIFTEENTH CENTURY COOKERY BOOK. I., HARLEIAN MS. 279, ab. 1420 A.D. )〕 from an English cookbook also of c1430.
The Scottish poem Flyting of Dunbar and Kennedy, which is dated before 1520 (the generally accepted date prior to the death of William Dunbar, one of the composers), refers to 'haggeis'. An early printed recipe for haggis appears in 1615 in “The English Huswife” by Gervase Markham. It contains a section entitled “Skill in Oate meale”. Food writer Alan Davidson suggests that the Ancient Romans were the first known to have made products of the haggis type. Even earlier, a kind of primitive haggis is referred to in Homer's ''Odyssey'', in book 20, (towards the end of the eighth century BC) when Odysseus is compared to "a man before a great blazing fire turning swiftly this way and that a stomach full of fat and blood, very eager to have it roasted quickly." Haggis was "born of necessity, as a way to utilize the least expensive cuts of meat and the innards as well."〔Andrew Zimmern〕 Clarissa Dickson Wright says that it "came to Scotland in a longship (from Scandinavia ) even before Scotland was a single nation." She cites etymologist Walter William Skeat as further suggestion of possible Scandinavian origins: Skeat claimed that the ''hag–'' element of the word is derived from the Old Norse ''haggw'' or the Old Icelandic ''hoggva''〔('' The Concise Oxford Dictionary of English Etymology'', 1996 ). Retrieved on 29 June 2009〕 (''höggva'' in modern Icelandic〔''An Icelandic-English Dictionary'', Page 309, Richard Cleasby, Guðbrandur Vigfússon, George Webbe Dasent - 1874〕), Modern Scots ''hag'', meaning 'to hew' or strike with a sharp weapon, relating to the chopped-up contents of the dish. Dickson Wright suggests that haggis was invented as a way of cooking quick-spoiling offal near the site of a hunt, without the need to carry along an additional cooking vessel. The liver and kidneys could be grilled directly over a fire, but this treatment was unsuitable for the stomach, intestines, or lungs. Chopping up the lungs and stuffing the stomach with them and whatever fillers might have been on hand, then boiling the assembly—probably in a vessel made from the animal's hide—was one way to make sure these parts were not wasted. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Haggis」の詳細全文を読む スポンサード リンク
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