A Doric A-Z: H revisited

Doric, the dialect spoken in the North-East of Scotland is rich in words and phrases associated with the land and the sea.

HARRIGALS: The entrails of animals and fowl, or left-overs.

"By the time the butcher gets oor linth his van's clean oot o beef an there's naething left by harrigals." (By the time that the butcher reaches us his van is clean out of meat and there's nothing left but guts.)

Harrigals are, of course, the star attraction of a good haggis, which is best eaten with chappit tatties and neeps (mashed potatoes and swedes). To make your haggis you will need:

1 sheep's stomach
the heart and lungs of one lamb
1lb of beef or lamb
2 large onions, finely chopped
8oz oatmeal
1 tbsp salt
1 tsp ground black freshly ground pepper
1 tsp ground dried coriander
1 tsp cinnamon
1 tsp nutmeg
Enough water to cook the haggis

I realise that I should have blipped this on Rabbie's birthday, but the haggis is cheaper a few days later. We pensioners must look after our bawbees!