Thracian Casserole

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Recipe

  • Because Hercules mentions that the casserole is cooked in a goat's stomach, Ty figured that the dish is similar in nature to haggis. There is a well-known tomato casserole from the Thracian region, but nowhere does that recipe mention anything about goats or their stomachs. This page will be for the haggis-style version (see also Thracian Tomato Casserole).
  • Yield: 4 to 6 servings.

Ingredients

  • 1 sheep's stomach or ox secum, cleaned and thoroughly, scalded, turned inside out and soaked overnight in cold salted water
  • heart and lungs of one lamb
  • 1lb beef or lamb trimmings, fat and lean
  • 2 onions, finely chopped
  • 8oz oatmeal
  • 1 tbsp salt
  • 1 tsp ground black pepper
  • 1 tsp ground dried coriander
  • 1 tsp mace
  • 1 tsp nutmeg
  • water, enough to cook the haggis
  • stock from lungs and trimmings

Instructions

  • Wash the lungs, heart and liver (if using). Place in large pan of cold water with the meat trimmings and bring to the boil. Cook for about 2 hours.
  • When cooked, strain off the stock and set the stock aside.
  • Mince the lungs, heart and trimmings.
  • Put the minced mixture in a bowl and add the finely chopped onions, oatmeal and seasoning. Mix well and add enough stock to moisten the mixture. It should have a soft crumbly consistency.
  • Spoon the mixture into the sheep's stomach, so it's just over half full. Sew up the stomach with strong thread and prick a couple of times so it doesn't explode while cooking.
  • Put the haggis in a pan of boiling water (enough to cover it) and cook for 3 hours without a lid. Keep adding more water to keep it covered.
  • To serve, cut open the haggis and spoon out the filling. Serve with mashed turnips and mashed potatoes.


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