The Breadalbane Inn’s Haggis


Drove my wife, Pat up to Fergus February 7, 2009, on an errand and decided to
finally try the haggis at the Breadalbane Inn, From their menu: “haggis
~ a traditional Scottish dish. made with the following ingredients:
sheep’s ‘pluck’ (heart, liver and lungs), minced with onions, oatmeal,
spices and mixed with stock. haggis is traditionally served with “neeps
and tatties” (Scots: turnip and potato), each of these being mashed
separately.” I’ve had haggis before – prepared from frozen at home –
and like it; but, this was something extra ordinary. The scotch whiskey gravy/sauce made it so. I also liked how it came as a chunky stew it is much nicer than the fine ground filling in the sausages or sheeps stomack. I definitely am going back for more! The haggis
is worth the trip to Fergus!

About thebows99krug

Hi, I am Eric, a retired librarian. I was born in St. Michael's Hospital, Toronto and raised in the downtown area north of the Art Gallery, south of the University of Toronto. I went to Orde Street Public School, Harbord C.I., University College at the UofT and the UofT's Faculty of Library and Information Science. I meet my wife Patricia at FLIS; our first date was on November 15, 1968. We were engaged February 14, 1969 and married on June 21, 1969. Our family includes son, James; daughter-in-law, Erin; (both writers), grand-daughters, Vivian and Eleanor; and Sonic, a very friendly ginger tabby. My beloved wife died January 7, 2017 and our 19 year old cat Pooka died January 8, 2017. I would like to hear from any other class of '63 alumni of Harbord C.I. and class of '67 alumni of UofT's University College.
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