Haggis
[hag-is] /ˈhæg ɪs/
noun, Chiefly Scot.
1.
a traditional pudding made of the heart, liver, etc., of a sheep or calf, minced with suet and oatmeal, seasoned, and boiled in the stomach of the animal.
/ˈhæɡɪs/
noun
1.
a Scottish dish made from sheep’s or calf’s offal, oatmeal, suet, and seasonings boiled in a skin made from the animal’s stomach
n.
dish of chopped entrails, c.1400, now chiefly Scottish, but it was common throughout Middle English, perhaps from Old French agace “magpie,” on analogy of the odds and ends the bird collects. The other theory [Klein, Watkins] traces it to Old English haggen “to chop” (see hack (v.1)).
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