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haggis

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hag⋅gis

[hag-is]
–noun Chiefly Scot.
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.

Origin:
1375–1425; late ME hageys < AF *hageis, equiv. to hag- (root of haguer to chop, hash < MD hacken to hack 1 ) + -eis n. suffix used in cookery terms
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Based on the Random House Dictionary, © Random House, Inc. 2009.
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hag·gis   (hāg'ĭs)   
n.  A Scottish dish consisting of a mixture of the minced heart, lungs, and liver of a sheep or calf mixed with suet, onions, oatmeal, and seasonings and boiled in the stomach of the slaughtered animal.

[Middle English hagese; perhaps akin to haggen, to chop; see haggle.]
The American Heritage® Dictionary of the English Language, Fourth Edition
Copyright © 2009 by Houghton Mifflin Company.
Published by Houghton Mifflin Company. All rights reserved.
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Word Origin & History

haggis 
c.1420, now chiefly Scot., but common in M.E., perhaps from O.Fr. agace "magpie," on analogy of the odds and ends the bird collects. The other theory traces it to O.E. haggen "to chop" (see hack (1)).
Online Etymology Dictionary, © 2001 Douglas Harper
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Encyclopedia

haggis

a national dish of Scotland. A haggis is actually a large spherical sausage made of the liver, heart, and lungs of a sheep, all chopped and mixed with beef or mutton suet and oatmeal and seasoned with onion, cayenne pepper, and other spices. The mixture is packed into a sheep's stomach and boiled. Haggis is usually accompanied by turnips and mashed potatoes; Scotch whisky is customarily drunk with it.

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Encyclopedia Britannica, 2008. Encyclopedia Britannica Online.
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