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Bruce County, as the name indicates, is an area filled with
Scottish heritage and, here, as in other parts of the world,
Robbie (Rabbie) Burns, Scotland's favourite son is honoured each
year on, or about his birthday, January 25th.
This year, 2009, is the 250th celebration of his birth date
(January 25, 1759) and, everywhere, people have been celebrating
with Robbie Burns dinners, the first of which was celebrated in
Alloway, Scotland, to honour the national poet of Scotland. The
dinner is steeped in heritage to the bard and, part of that
heritage, is the long-standing menu with its classical Haggis
(see recipe below), roast beef, bashed neeps (turnip), chappit
tatties (potatoes) and acoutrements.
Burns is known for his lyrical, romanticist poems, with his most
famous turned into song and sung the world over, 'Auld Lang Syne',
and the other is the unofficial national anthem of Scotland,
'Scots Wha Hae'.
On Friday, January 23rd, the Chantry Centre for Seniors in
Southampton, Saugeen Shores in Bruce County, held their annual
Robbie Burns night where kilts were the order of the day. As
tradition holds, the famous, or infamous, Haggis was
ceremonially carried in by Chantry Centre President, Lorne
Shantz, with the young piper, Glen Walpole of Tiverton, piping
it in.
Also, as is the custom, the 'Address to the Haggis' was
eloquently performed by one of Southampton's most Scottish
gentlemen, Hugh Morrison, who also recited the Selkirk Grace
(see below).
Every Robbie Burns dinner is rich with tradition. A Ceilidh
program of music by local Celtic group, 'Waterside', toasts
including 'The Loyal Toast', 'Toast tae th'lassies', 'Response
frae th'lassies' and 'Th' Immortal Memory' leant the evening its
traditional air.
It was a time for a returning to the roots of a long heritage,
where the men once again wore their kilts and ladies their
sashes, not only in memory of their ancestors who settled the
new land, but to honour that special 'son of Scotland, Robert
Burns.
Selkirk Grace:
Some ha'e meat and canna eat,
And some wad eat that want it;
But we ha'e meat and we can eat,
And tae the Lord be thankit.
Traditional Bagless Haggis
Authentic haggis is a sheep's stomach lining filled with minced
organs, seasonings and oatmeal and simmered for hours. It's not
permissible to use a sheep's stomach lining in North America so
this is adapted.
1/2 lb. beef liver
2 lamb kidneys
3/4 lb. lamb shoulder
1/4 lb beef suet
2 onions, minced
1 c. oatmeal
1 c. stock
salt and pepper, nutmeg & thyme
Directions Boil meats 2 hours. Save stock. Grind or mince meats.
Add suet and onions, oatmeal and seasonings. Add enough stock to
make a mixture look and feel like a meatloaf. Pour into a pan
that has been well-greased. Cover with foil. Poke 2 holes in
foil. Place pan in another pan filled halfway with water.
Steam-bake for 2 hours at 325 degrees. (next column)
24/01/2009 09:22 PM
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Young Glenn Walpole pipes in the Haggis
Hugh Morrison addresses the knife that will cut
into the Haggis
Hugh Morrison cuts the Haggis according to
tradition
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