Cooking Haggis is quite a caper,
Wrap him first in Tinfoil paper,
Then of course you really oughter,
Have a pot of boiling water
Into which you softly place
This chieftain of “a” the pudding race
Turn the gas a little dimmer
For thirty minuets gently simmer
Then serve him steaming hot and frisky
With turnip and a Glass of Whisky.
A word of warning ere you feast
The Haggis is a gentle beast
Simmer gently as we said at first,
Or the skin you’ll surely burst!!!!!!!!!
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