Robert Burns, 1759 – 1796
This is a rather long post, which I have split into three parts.
Across the globe, thousands of people with Scottish Heritage celebrate the birth of the Scottish Poet Robbie Burns on 25 January. The first Burns supper was hosted by the Burns Club on 29 January 1802 which was thought to be the poet’s birthday, however, a search of the Ayr parish records revealed that he was born on 25 January.
Traditionally there is a Burns Supper of Haggis, Neep and Tatties to celebrate the event.
The formal supper starts with a welcome and announcements then the Selkirk Grace.
Selkirk is one of the oldest towns in the Borders of Scotland. The Grace itself is a prayer and said before a meal. Here is the prayer in both Scottish and English translation:
Some hae meat and canna eat,
And some wad eat that want it,
But we hae meat and we can eat,
Sae let the Lord be thankit.
Some have food and cannot eat,
And some would eat that lack it,
But we have food and we can eat,
So let God be thanked.
After the Grace everyone stands as the Haggis is carried into the room to the sound of bagpipes. The Haggis is laid at the hosts table and then there is the cutting of the Haggis and the famous poem “Address to a Haggis” is read.
Fair fa’ your honest, sonsie face,
Great chieftain o’ the puddin-race!
Aboon them a’ ye tak your place,
Painch, tripe, or thairm:
Weel are ye wordy o’ a grace
As lang’s my arm.
The groaning trencher there ye fill,
Your hurdies like a distant hill,
Your pin wad help to mend a mill
In time o’ need,
While thro’ your pores the dews distil
Like amber bead.
His knife see rustic Labour dicht,
An’ cut you up wi’ ready slicht,
Trenching your gushing entrails bricht,
Like ony ditch;
And then, O what a glorious sicht,
Warm-reekin, rich!
Then, horn for horn, they stretch an’ strive:
Deil tak the hindmaist! on they drive,
Till a’ their weel-swall’d kytes belyve,
Are bent like drums;
Then auld Guidman, maist like to rive,
“Bethankit” hums.
Is there that o’re his French ragout
Or olio that wad staw a sow,
Or fricassee wad mak her spew
Wi’ perfect scunner,
Looks down wi’ sneering, scornfu’ view
On sic a dinner?
Poor devil! see him ower his trash,
As feckless as a wither’d rash,
His spindle shank, a guid whip-lash,
His nieve a nit;
Thro’ bloody flood or field to dash,
O how unfit!
But mark the Rustic, haggis fed,
The trembling earth resounds his tread.
Clap in his wallie nieve a blade,
He’ll mak it whistle;
An’ legs an’ arms, an’ heads will sned,
Like taps o’ thristle.
Ye Pow’rs wha mak mankind your care,
And dish them out their bill o’ fare,
Auld Scotland wants nae skinkin ware
That jaups in luggies;
But, if ye wish her gratefu’ prayer,
Gie her a haggis!
At the end of the poem there is a whisky toast to the Haggis. Then the meal is consumed.
The meal itself is Haggis served with mashed potato known as tatties and mashed neep which are turnip if you are in Scotland or Suede if you are south of the border!
When the meal reaches the coffee stage there is a toast to the Monarch . After the meal an “Immortal Memory” takes place. This is usually a speech on the life and poetry works of Robert Burns and the evening concludes with the singing of Auld Lang Syne.
Should auld acquaintance be forgot,
and never brought to mind ?
Should auld acquaintance be forgot,
and auld lang syne* ?
CHORUS:
For auld lang syne,
my jo, for auld lang syne,
we’ll tak a cup o’ kindness yet,
for auld lang syne.
And surely ye’ll be your pint-stowp !
and surely I’ll be mine !
And we’ll tak a cup o’ kindness yet,
for auld lang syne.
CHORUS
Ready cooked Haggis
Haggis can be found in most super markets here in the UK. They are usually found on the fresh meat counters and can be frozen. I routinely have at least two in the freezer. They do need defrosting before cooking.
Haggis can be cooked in a variety of ways
- Haggis can be cooked on the hob, in a pan of boiled water. As soon as the water boils reduce the heat and add the Haggis, with the water simmering it takes around an hour.
- Haggis can also be cooked in the oven, remove from the plastic casing and wrap in tin foil. Place the Haggis into an oven proof dish with a little water and cook, usually for around an hour.
- Haggis can also be cooked via the microwave, I usually remove the outer plastic and skin, and don’t forget the metal clips at the ends! Cut the Haggis into small segments and cook on full power. Length of time will vary depending on your microwave.
Haggis Pie
Cook Suede and Potatoes
Haggis cooked for about 3 minutes in the microwave (mine is 900w)
Cut Haggis into sections and place in bottom of a dish, I use a Lasagne dish
Mash Suede and place on top of Haggis
Mash potato and place on top of Suede.
Place in Oven for (mine is fan assisted) so 20 minutes until nice and brown.
Wee Beestie!
Cook Haggis and break into bits with a fork.
Serve on a bed of mashed potato and mashed suede (neep)
cover with cheese sauce and a light dusting of black pepper to taste
Haggis is available in most supermarkets in the UK, either as fresh, or in some cases tinned – our preference is for the fresh.
For those residing in Scotland there is ready meal of Haggis, Tattie and Neep available all year round, they even make a larger portion for the big night itself. We can vouch for the ready meal, and no trip to Scotland is complete until we have picked up some to bring home!
