Comic postcards, early 20th century.
What else can you do with a sheep's liver, lights, and heart, but mince it, add some beef suet, onions, toasted oatmeal, season it with salt and pepper and spice, and stuff the mixture into a sheep’s stomach, and boil steadily for three hours?
Serve it up with neeps and tatties and nips of whisky on 25th January or 30th November or any other day.
Roll it into balls and spear with a cocktail stick.
Drop it into batter and have it with your chip supper, preferably very late at night.
'I'm feeling a different laddie since I cam here. Maybe it's the parritch and guid scotch broth, no tae mention the haggis I've been eatin. Aye — haggis! I've tried hard to find out what they are made o' but it's no easy. Ye see, it's ane o' they things handed doon fae generation tae generation (the recipe I mean — no the haggis). A' the best frae.'
An ABC of Scotland
Haggis was just one of the 'H' topics in our alphabetical exhibition celebrating some of the outstanding achievements by Scotland and Scots.
'Wha's like us?'ran from 13 December 2013 to 18 May 2014.