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Турецкий язык - Английский Язык

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haggis

a traditional Scottish dish made from minced offal and oatmeal etc, boiled in the stomach of a sheep etc; traditionally served with neeps and tatties and accompanied with whisky

of a sheep or lamb, minced with suet, onions, oatmeal, etc

(HAG-ihs) - Haggis is a Scottish dish made from sheep's offal (windpipe, lungs, heart and liver) of the sheep, which is first boiled and then minced It is then mixed with beef suet and lightly toasted oatmeal This mixture is placed inside the sheep's stomach, which is sewn closed The resulting haggis is traditionally cooked by further boiling (for up to three hours)

A steamed pudding made of finely minced sheep heart, lungs and liver

highly seasoned, and boiled in the stomach of the same animal; minced head and pluck

A haggis is a large sausage, usually shaped like a ball, which is made from minced sheep's meat contained inside the skin from a sheep's stomach. Haggis is traditionally made and eaten in Scotland. a food eaten in Scotland, made from the heart and other organs of a sheep, cut up and boiled in a skin made from the sheep's stomach

{i} pudding made from the heart and liver of a sheep mixed with oatmeal and boiled in the stomach of the animal (Scottish Cookery)

A Scotch pudding made of the heart, liver, lights, etc

n The Haggis is a small Scottish mammal, unfortunately known better for the unpleasant-tasting dish it is often made into There has been a lot of concern here lately that over-farming may endanger the remaining population - if you want to help, please voice your concerns to The World-Wide Fund for Nature Please mention the fact that you're American, and that you were made aware of the poor creature's plight by this fine web page

This Scottish specialty is made by stuffing a sheep's (or other animal's) stomach lining with a minced mixture of the animal's organs (heart, liver, lungs, and so on), onion, suet, oatmeal and seasonings, then simmering the sausage in water for about 4 hours

Haggis is a Scottish dish made from sheep's offal (windpipe, lungs, heart and liver) of the sheep which is first boiled and then minced It is then mixed with beef suet and lightly toasted oatmeal This mixture is placed inside the sheep's stomach, which is sewn closed The resulting haggis is traditionally cooked by further boiling (for up to three hours) This is the most traditional of all Scottish dishes, eaten on Burns Night (25th January; the birthday of Scotland's national poet, Robert Burns, 1759-1796) and at Hogmanay (New Year's Eve) Haggis is traditionally served as "haggis, neeps and tatties" The neeps are mashed turnip or swede, with a little milk and allspice added, whereas the tatties are creamed potatoes flavoured with a little nutmeg To add that authentic touch consume your haggis, neeps and tatties with a dram of good whisky

made of sheep's or calf's viscera minced with oatmeal and suet and onions and boiled in the animal's stomach

a traditional Scottish dish made from minced offal and oatmeal etc, boiled in the stomach of a sheep etc; tradionally served with neeps and tatties and accompanied with whisky

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