Kickin' It Auld School

• The most traditional recipes for haggis call for the sheep's "pluck" -- its liver, lungs and heart -- as well as the lamb's stomach to act as a cooking container. The stomach requires extensive soaking and cleaning before it's ready to use, so this is usually done the day before. Then the liver, lungs and heart -- and sometimes, one of the smaller stomachs -- are gently simmered until tender. The entrails are then chopped and mixed with beef suet, salt and pepper, and steel-cut Scots oatmeal in varying proportions. The stomach is filled just halfway, to allow for expansion, then simmered for hours until its contents are fully cooked.

Serve It Forth

• In the U.S. the sheep's stomach and lungs are prohibited by health laws, so American versions are cooked in sausage casings, synthetic cooking bags or even loose, like meatloaf. However it's made, the haggis should be served warm with the traditional accompaniments of "neeps and tatties" -- that's turnips and potatoes, to you -- and preferably with generous portions of malt whisky and Bobby Burns on the side.