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HAGGIS

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Originally appearing in Volume V12, Page 816 of the 1911 Encyclopedia Britannica.

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HAGGIS , a dish consisting of a See also:

calf's, See also:

sheep's or other See also:

animal's See also:

heart, See also:

LIVER (O. Eng. lifer; cf. cognate forms, Dutch lever, Ger. Leber, Swed. lefver, &c.; the O. H. Ger. forms are libara, lipora, &c.; the Teut. word has been connected with Gr. i'prap and Lat. jecur)

liver and lungs, and also sometimes of the smaller intestines, boiled in the See also:

STOMACH (Gr. vrbsaxos from arbga, a mouth)

stomach of the animal with seasoning of See also:

pepper, See also:

salt, onions, &c., chopped See also:

FINE

fine with See also:

SUET (M. Eng. sewet, a diminutive of O. Fr. seu, suis, mod. suif, lard, from Lat. sebum, or sebum, tallow, grease, probably allied to sago, soap)

suet and oatmeal. It is considered peculiarly a Scottish dish, but was See also:

COMMON

common in See also:

England till the 18th See also:

CENTURY (from Lat. centuria, a division of a hundred men)

century. The derivation of the word is obscure.

End of Article: HAGGIS

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