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 by origin a French dish. He states that “an old French recipe that was popular at the> Court oi x’ rance” is being used for the fabricating, under his direction, of masses of haggis for the coming festival of St. Andrew. ft was Mary Queen of Scots, it appears, who brought back haggis with her on returning from hei' sojourn in France. Also, and at the* same time, marmalade —a confection invented for 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 juany imitators. And why should Scotland worry about the origin of haggis? Southrons are not troubled by the knowledge that the roast beef of old England was imposed from abroad on a people which, for centuries, preferred pork.—“E.C.B.” in “Daily Telegraph.”
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Greymouth Evening Star, 14 January 1933, Page 5
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210HAGGIS Greymouth Evening Star, 14 January 1933, Page 5
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