Haggis, a traditional Scottish dish, is – according to Wikipedia – made of the following ingredients: sheep’s heart, liver and lungs, minced with onion, oatmeal, suet, spices and salt, mixed with stock, and traditionally boiled in the animal’s stomach for about three hours. Today the dish is prepared in a casing rather than an actual stomach.
But BBC just broadcast a shocking news that haggis, in fact, comes from England!
Historian Catherine Brown claimed that she found references to the dish inside a 1615 book called The English Hus-Wife. She said: “It was popular in England until the middle of the 18th Century. Whatever happened in that period, the English decided they didn’t like it and the Scots decided they did. We had Robert Burns come along who saw in it a very practical dish using up the odds and ends and making something good out of them. Obviously the English turned up their noses at it and ate their roast beef, and the Scots for 350 years have been making it their own.”
But former world champion haggis maker Robert Patrick said the idea haggis originated in England was akin to claims by the Dutch and Chinese to have invented golf.
He added: “Anything that’s to do with Scotland, everybody wants to get a part of it.”
James Macsween, whose Edinburgh-based company makes haggis, said it would remain a Scottish icon whatever its origin. He said even if the haggis was eaten in England long before Burns made it famous, Scotland had done a better job of looking after it.
And he added: “I didn’t hear of Shakespeare writing a poem about it.”
The dispute is not the first over the origins of haggis, which is traditionally made using sheep’s heart, liver and lungs cooked in a sheep’s stomach with oatmeal and onions, and served with neeps and tatties (turnips and potatoes). The chef Clarissa Dickson Wright has suggested the dish may have had Scandinavian origins, while other theories have pointed to Homeric antiquity, the Romans and the Norman French.