HAGGIS

Evening Star, Issue 21317, 23 January 1933, Page 12

HAGGIS

MADE IN FRANCE ? A leading London chef, it is declared, has sought to administer a shock to Scottish sensibilities by revealing the fact—he says it is a fact—that haggis is bv origin a French dish. He states that “ an old French recipe that was popular at the Court of I 1 ranee is being used for the fabricating, under his direction, of masses of haggis for the coming festival of St, Andrew. ]t was Marv Queen of Scots, it appears. who brought back haggis with her on returning from her sojourn in France. Also, and at the same time, marmalade—a confection invented ior occasions when “ Marie ’ was “ malade ” (all nonsense, of course). Let me express a retrospective hope that the two delicacies did not get mixed in transit. At any rate, these tastes of hers were adopted with enthusiasm. Not out of mere sentiment, but because they appealed to the national temperament. Queen Mary’s habit of having a bath in red wine twice a day never Had many imitators. , And why should Scotland worry about the origin of haggis? Southrons are not troubled by the knowledge that the roust beef of old England was imposed from abroad on a people which for centuries preferred pork.—“ E.C.8.,” in ‘ Daily Telegraph.’