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Haggis

This dish, which is highly prized in Scotland, and spoken of by her national bard as the "great chieftain o' the pudding race," is made from the stomach, or pluck, of a calf, sheep, or lamb; that of the sheep, however, is most used. It is boiled in the stomach-bag, and care should be taken that no thin parts are left unrepaired in the latter, or it may burst in boiling, and the haggis be spoilt. It is seldom eaten south of the Border, except amongst Scotsmen. When partly boiled a haggis will keep for two or three weeks, and is often sent in this state from Scotland to friends in other parts. Those who have tasted it in perfection will agree that a haggis is a most delicious morsel.