Happy Burns night!!

| di Rosemary Dewart
| Categoria: Storia

Many of you who celebrated on New Year’s Eve may well have sung or heard the music to “Auld Lang Syne”,  and maybe you know that it is a traditional Scottish song, sung all over the world on New Year’s Eve, called Hogmanay in Scotland, and also tonight, Burns Night. It is a toast to lasting friendship and the good old days and was written by Scotland’s best loved bard (poet), Robert Burns who was born on this day in 1759. Although Robert Burns was the son of a poor farmer and worked on the farm himself as a young man he was well read. His first published collection of poems in July of 1786 brought him success and recognition. He also gathered and added his own original work to a collection of Scottish folk songs which was published in 1788. In his short life, he died at the very young age of 37, he was a prolific writer and many of his works are still well-known and appreciated today.
So tonight’s the night for celebrating in Scottish style!
If you can’t find a Scottish Pub then you could just start by preparing a typical Scottish supper (dinner)!  “The chieftain of the pudding race” as Robert Burns wrote, is Haggis, a savoury pudding served with neaps (swede or turnips) and tatties (potatoes). To prepare Haggis, take the stomach of a sheep or a calf and clean it thoroughly, boil it and leave overnight to drain. Prepare a mixture of oats, mutton, the liver, heart and lung from a sheep or a calf chopped well and mix with chopped onions, suet and seasoning. Turn the stomach inside out and fill with this mixture. Sew the opening and boil for about two and a half to three hours. If it looks as if it might explode, prick it with a needle! Serve with mashed swede or turnips and potatoes and wash it down with a glass of good Scottish Whisky!  If this sounds too much like hard work, consider visiting Scotland where you are sure to find great Haggis in the local butcher’s.
Happy Burns Night!

Rosemary Dewart


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