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Nicole's
Travelogues and Budget Travel Tips..
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STIRLING CONT. , SCOTLAND
After earning medals and certificates for climbing the 246 steps to the monument, we went to a great pub about 10 minutes away called the Birds and the Bees Pub. This pub was voted 'Best Place to Eat in Central Scotland' and is in Causewayhead - just outside of Stirling. My cousin and I decided to try the appetizer - Crisp Coated Medallions of Haggis for £4.25 (The Scottish National Dish - coated in breadcrumbs, and served with either a malt whisky and mustard mayonnaise or honey and orange dressing). We asked the waitress what was in it, but she said that we should eat it first. It was actually pretty good! The waitress then told us that it was sheep's lung, heart, liver and oatmeal cooked in sheep's stomach. Mmmmm! For the main course, I ordered the Steak and Onion Pie for £7.50 which was delicious!!!
During a long and bloody history Stirling Castle has been attacked or besieged at least 16 times. Three battles have been fought in its immediate vicinity, two of which were turning points in Scottish history: and a fourth equally important battle took place just a few miles to the north. Once at Stirling Castle, about 15 minutes from the pub, we paid £2.00 to park and walked to the main gift shop. We found out it would cost an additional £9.00 to go into the castle, so we decided to just walk around the grounds outside and head back to Glasgow.
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Haggis Recipe 1 sheep's lung Wash lungs and stomach well, rub with salt and rinse. Remove membranes and excess fat. Soak in cold salted water for several hours. Turn stomach inside out for stuffing. Cover heart and liver with cold water. Bring to a boil, reduce heat, cover and simmer for 30 minutes. Chop heart and coarsely grate liver. Toast oatmeal in a skillet on top of the stove, stirring frequently, until golden. Combine all ingredients and mix well. Loosely pack mixture into stomach, about two-thirds full. Remember, oatmeal expands in cooking. Press any air out of stomach and truss securely. Put into boiling water to cover. Simmer for 3 hours, uncovered, adding more water as needed to maintain water level. Prick stomach several times with a sharp needle when it begins to swell; this keeps the bag from bursting. Place on a hot platter, removing trussing strings. Serve with a spoon. Ceremoniously served with "neeps, tatties and nips" -- mashed turnips, mashed potatoes, nips of whiskey.
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