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122-459: It is believed that food similar to haggis — perishable offal quickly cooked inside an animal's stomach, all conveniently available after a hunt — was eaten from ancient times. Although the name "hagws" or "hagese" was first recorded in England c. 1430, the dish is considered traditionally of Scottish origin. It is even the national dish, as a result of Scots poet Robert Burns ' poem " Address to

244-524: A butchered animal . The word does not refer to a particular list of edible organs, and these lists of organs vary with culture and region, but usually exclude skeletal muscle . Offal may also refer to the by-products of milled grains , such as corn or wheat. Some cultures strongly consider offal consumption to be taboo , while others use it as part of their everyday food or, in many instances, as delicacies . Certain offal dishes—including foie gras and pâté —are often regarded as gourmet food in

366-518: A chieftain or laird required an animal to be slaughtered for meat (whether sheep or cattle) the workmen were allowed to keep the offal as their share. A joke sometimes maintained is that a haggis is a small Scottish animal with longer legs on one side, so that it can run around the steep hills of the Scottish highlands without falling over. According to one poll, 33 percent of American visitors to Scotland believed haggis to be an animal. Haggis

488-421: A drove , is a route for droving livestock on foot from one place to another, such as to market or between summer and winter pasture (see transhumance ). Many drovers' roads were ancient routes of unknown age; others are known to date back to medieval or more recent times. Drovers' roads are often wider than other roads, able to accommodate large herds or flocks. Packhorse ways were quite narrow as

610-533: A longship [i.e., from Scandinavia ] even before Scotland was a single nation". She cites etymologist Walter William Skeat as further suggestion of possible Scandinavian origins: Skeat claimed that the hag– element of the word is derived from the Old Norse haggw or the Old Icelandic hoggva ( höggva meaning 'to chop' in modern Icelandic), Modern Scots hag , meaning 'to hew' or strike with

732-423: A pan of tar mixed with sawdust, grit or ground shells or fitted with pads to protect their feet. The feet of turkeys could be tarred and sanded. Daniel Defoe recorded that 150,000 turkeys were driven from East Anglia to London each year, the journey taking three months to complete. There is reported to be a record of a wager in 1740 on whether geese or turkeys would travel faster – the winner being

854-581: A pearl barley soup (not to be confused with a vodka brand of the same name). Other offal-based soups, less popular today, are Polish blood soup ( czernina ) and tail soup ( zupa ogonowa ), based on a cooked beef tail. Pork or beef liver is often consumed sautéed or grilled with onions; liver is also used as one of the ingredients for stuffing baked whole duck or other poultry, or a piglet. Pâtés containing liver are popular. Pork, beef or veal kidneys, known in Polish as cynadry , are typically braised and eaten as

976-518: A placename can be traced to the early 13th century, and there are records of cattle driven from Wales to London and sheep from Lincolnshire to York in the early 14th century. Drovers from Scotland were licensed in 1359 to drive stock through England. These may be simply the earliest records of a more ancient trade. There is increasing evidence for large-scale cattle-rearing in Bronze Age and Iron Age Britain. Cattle and sheep were part of

1098-405: A sheep 's head. The skin and fleece of the head is torched, the brain is removed, and the head is salted, sometimes smoked, and dried. The head is boiled for about three hours and served with mashed rutabaga /swede and potatoes . The ear and eye (half of a head is one serving) are normally eaten first, as they are the fattiest area and must be eaten warm. The head is often eaten from the front to

1220-439: A Christmas delicacy for enthusiasts. Syltelabb is usually sold cooked and salted. Liver pâté ( leverpostei ) and patéd lung ( lungemos ) are common dishes, as are head cheese ( sylte ) and blood pudding ( blodklubb ). Fish roe and liver are also central to several Norwegian dishes, such as mølje . In Denmark , a version of liver pâté known as leverpostej and used as a spread (often in an open sandwich on rye bread )

1342-446: A Haggis " of 1786. Haggis is traditionally served with " neeps and tatties ", boiled and mashed separately, and a dram (a glass of Scotch whisky ), especially as the main course of a Burns supper . Haggis is popularly assumed to be of Scottish origin, but many countries have produced similar dishes with different names. However, the recipes as known and standardised now are distinctly Scottish. The first known written recipes for

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1464-514: A cow or pig) slow-cooked with vegetables such as bell peppers, onions, carrots, cabbage, celery, tomatoes, cilantro (coriander), garlic or root vegetables. Variations can also be found in Nicaragua, Brazil, Colombia, Dominican Republic, Honduras, El Salvador, Panama, Puerto Rico, Venezuela. Sausage is made from the small intestine of a goat, cow or sheep, stuffed with chilli and small chunks of meat, fatty meat, and blood (although some people prefer

1586-647: A dish of grated meat in a pig's caul, without using such a name. The Scottish poem " Flyting of Dunbar and Kennedy ", which is dated before 1520 (the generally accepted date prior to the death of William Dunbar , one of the composers), refers to "haggeis". Thy fowll front had, and he that Bartilmo flaid; The gallowis gaipis eftir thy graceles gruntill, As thow wald for ane haggeis, hungry gled.  — William Dunbar, Flyting of Dunbar and Kennedy An early printed recipe for haggis appears in 1615 in The English Huswife by Gervase Markham . It contains

1708-557: A dish of the name, made with offal and herbs, are as "hagese", in the verse cookbook Liber Cure Cocorum dating from around 1430 in Lancashire , north west England , and, as "hagws of a schepe" from an English cookbook also of c. 1430. For hagese . Þe hert of schepe, þe nere þou take, Þo bowel noght þou shalle forsake, On þe turbilen made, and boyled wele, Hacke alle togeder with gode persole, The earlier (1390) book The Forme of Cury by Richard II's master cooks includes

1830-567: A few hours to make this. "鴨腳紮—Ap Kerk Jat" (literally Duck leg Wrap) is a piece each of ham, shiitake mushroom and deep-fried fish maw wrapped with duck feet in a dried bean curd sheet in and steamed. The use of fish offal in Cantonese cuisine is not limited to the maw. For example, there is the folksy dish of "東江魚雲煲—Tung Gong Yu Wan Bo", a casserole with the lips of freshwater large head fish; and shark fin soup . Drovers%27 road A drovers' road , drove road , droveway , or simply

1952-476: A general geographic route before becoming roadways. They were a major economic activity in the 19th and early 20th century. Particularly common in the western states, such as Texas , Kansas , Louisiana . The peak period for cattle driving was between 1850s and 1910s. In this period, about 27 million cattle were moved during that time. The riders covered long distances. Both riders and stock animals were in need of rest, this resulted in formation of "cow towns" across

2074-426: A main dish. Pork tongues can be served hot, in a sauce, or cold, set into aspic . Cold pork trotters in aspic are very popular, especially as a companion to vodka. In the past, braised pork or veal brain was a popular snack, but today it is rare. In Russia , beef liver and tongue are considered valuable delicacies, which may be cooked and served on their own. Kidneys and brains are sometimes used in cooking. The heart

2196-494: A package of lamb tripe are a traditional food under the name " pieds et paquets ". Especially in southern Germany , some offal varieties are served in regional cuisine. The Bavarian expression Kronfleischküche includes skirt steak and offal as well, e.g., Milzwurst  [ de ] , a sausage containing small pieces of spleen , and even dishes based on udder . Swabia is famous for Saure Kutteln —sour tripes served steaming hot with fried potatoes. Herzgulasch

2318-451: A popular spicy stew, considered a national dish, is made from beef tripe. Ground or chopped pork offal is usually made into a hearty sausage known as " disznósajt " (lit. " pig cheese ") somewhat resembling haggis. Puddings and sausages made with blood ( véres hurka ) and liver ( májas hurka ) are also quite common, especially as part of the "disznótoros", a dish of different sausages produced from pork. Heart, liver and gizzards of chicken are

2440-550: A rich sauce (gravy). Brawn (the British English term for ' head cheese ') is the collection of meat and tissue found on an animal's skull (typically a pig) that is cooked, chilled and set in gelatin . Another British food is black pudding , consisting of congealed pig's blood with oatmeal made into sausage-like links with pig intestine as a casing, then boiled and usually fried on preparation. "Luncheon tongue" refers to reformed pork tongue pieces. "Ox tongue" made from

2562-492: A road is by the use of a portable electric fence , visible to the stock and to passing travellers as a single white tape. The use of the long acre as pasture has sometimes become formalised. For example, in parts of England, some have been registered as common land . In some cases the herbage of the drove was rented out to local farmers for grazing. The related term long paddock is occasionally encountered in Australia with

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2684-555: A section entitled "Skill in Oate meale": "The use and vertues of these two severall kinds of Oate-meales in maintaining the Family, they are so many (according to the many customes of many Nations) that it is almost impossible to recken all"; and then proceeds to give a description of "oat-meale mixed with blood, and the Liver of either Sheepe, Calfe or Swine, maketh that pudding which is called

2806-437: A sharp weapon, relating to the chopped-up contents of the dish. In her book The Haggis: A Little History , Dickson Wright suggests that haggis was invented as a way of cooking quick-spoiling offal near the site of a hunt, without the need to carry along an additional cooking vessel. The liver and kidneys could be grilled directly over a fire, but this treatment was unsuitable for the stomach, intestines, or lungs. Chopping up

2928-599: A slaughtered animal goes to waste. Offal is a common relish enjoyed by people of all cultures. Beef and goat offal dishes include the stomach, hooves (trotters), shin, intestines, liver, head, tongue, pancreas, lungs, kidneys, udders, and, very rarely in certain communities, testicles. Beef or goat blood, sometimes mixed with other offal pieces, is often cooked to make a dish known in Shona as " musiya ". Chicken dishes include feet, liver, intestines, and gizzards. A popular preparation of goat or sheep offal involves wrapping pieces of

3050-440: A soup served at marriages in some German regions. In Bavaria, lung stew is served with Knödel , dumplings. Blood tongue , or Zungenwurst , is a variety of German head cheese with blood. It is a large head cheese made with pig's blood, suet, bread crumbs, and oatmeal with chunks of pickled beef tongue added. It has a slight resemblance to blood sausage. It is commonly sliced and browned in butter or bacon fat prior to consumption. It

3172-452: A spiced stew. In Argentina and Uruguay , the traditional asado is often made along with several offal types (called " achuras "), like chinchulines and tripa gorda ( chitterlings ), mollejas (sweetbreads) and riñón (cow's kidney ). Sesos (brains) are used to make ravioli stuffing. The tongue is usually boiled, sliced and marinated with a mixture of oil, vinegar, salt, chopped peppers and garlic. In Colombia , menudencias

3294-485: A tomato sauce; lampredotto (the fourth stomach of the cow), boiled in broth and seasoned with parsley sauce and chilli; liver (stir-fried with onions, roasted); kidneys; heart and coronaries ( coratella  [ fr ; it ] or animelle ); head, eyes, and testicles of a pig; and several preparations based on chicken entrails. Pajata , a traditional dish from Rome , refers to the intestines of an unweaned calf, i.e., fed only on its mother's milk. Soon after nursing,

3416-408: A traditional part of chicken soup. Gizzards can also be made into a stew ( "zúzapörkölt" ). While decreasing in popularity, stews made from poultry testicles ( kakashere pörkölt ) are still considered a delicacy and a dish of high prestige in the countryside. Another dish which became less common is " vese-velő " (pig kidneys with brain). Szalontüdő is made out of the heart and lungs of pork. Offal

3538-456: Is kokoretsi (from Turkish kokoreç , Macedonian kukurek ), traditional for Easter ; pieces of lamb offal (liver, heart, lungs, spleen, kidney and fat) are pierced on a spit and covered by washed small intestine wound around in a tube-like fashion, then roasted over a coal fire. Another traditional Easter food is magiritsa , a soup made with lamb offal and lettuce in a white sauce, eaten at midnight on Easter Sunday as an end to

3660-706: Is a (formerly cheaper) type of goulash using heart. Liver is part of various recipes, such as some sorts of Knödel and Spätzle , and in Liverwurst . As a main dish, together with cooked sliced apple and onion rings, liver ( Leber Berliner Art , liver Berlin style) is a famous recipe from the German capital. Helmut Kohl 's preference for Saumagen was a challenge to various political visitors during his terms as German Chancellor. Markklößchen  [ de ] are small dumplings made with bone marrow; they are served as part of Hochzeitssuppe (wedding soup),

3782-520: Is a dish from the departments of Cundinamarca and Boyaca that contains beef or pork snout ( jeta ), trachea, tongue, and ears. Pepitoria is a dish in the department of Santander that involves offal from billy goats (kidney, liver, heart). In Peru and Bolivia , beef heart is used for anticuchos —a sort of brochette . In Chile , the tongue is boiled, sliced and served in a walnut-based sauce in New year and Christmas festivities ("lengua nogada") while

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3904-500: Is a sandwich of a piece each of pork fat, pork/chicken liver, ginger and cha siu. The use of offal in dim sum does not stop there. In dim sum restaurants, the feet of chicken, ducks and pork are offered in various cooking styles. For example, "豬腳薑—Jui Kerk Gieng" (pork feet in sweet vinegar stew) is a popular bowl now besides its traditional function as a supplement for postpartum mother care. Young ginger stems, boiled eggs, and blanched pork feet are stew in sweet black rice vinegar for

4026-603: Is a sausage made of lamb's blood, suet and rye, while lifrarpylsa is made of lamb's liver, suet and rye. Similar to the Norwegian smalahove , the Icelandic svið is the head of a sheep with the wool singed off, boiled and typically served with mashed potatoes and mashed rutabaga . Sweden has a version of the British black pudding called blodpudding (blood pudding). The Swedish analogue of Scottish haggis

4148-501: Is a traditional meal with inexpensive ingredients, originating in the Shirak region. The main ingredient in khash is pig's or cow's feet, although other animal parts, such as the ears and tripe, may also be used. Formerly a nutritious winter food for the poor, it is now considered a delicacy, and is enjoyed as a festive winter meal. In Hungary , a variety of traditional dishes are based on offal. Pacal or pacalpörkölt ( tripe stew ),

4270-467: Is added, it becomes Kelle Paça . Liver is fried, grilled, skewed and additive of pilaf. Liver shish can be eaten at breakfast in Şanlıurfa , Diyarbakır , Gaziantep and Adana. Brain can be fried or baked. It can also be consumed as salad. In Romania , there is a dish similar to haggis called drob , which is served at Easter. Romanian families make a kind of traditional sausage from pork offal, called caltaboş  [ fr ; ro ] ,

4392-455: Is also a popular dish, especially in Sichuan province. Braised pork ear strips in soy sauce, five-spice powder and sugar is a common "cold plate" appetizer available as hawker food or in major local supermarkets. Stir-fried pork kidneys or liver slices with oyster sauce, ginger and scallions or in soups is a regular dish in southern provinces. Pork blood soup is at least 1,000 years old since

4514-498: Is also liver sausage, usually eaten as a spread on bread, similar to the Danish leverpostej . Liver is also eaten in various other forms including fried slices and minced liver patties. Liver casserole , traditionally made with minced liver, rice, butter, onions, egg , syrup, and usually, raisins used to be mainly a Christmas dish, but is now available and eaten all year round. Many traditional and modern game recipes use offal. One of

4636-520: Is called pölsa or lungmos (mashed lung). The Swedish pölsa is made of offal like liver or heart , onions, rolled barley and spices, and is served with boiled potatoes, fried eggs, and sliced beetroot . Blodpudding is mostly served sliced and fried with lingonberry preserve, grated carrot or cabbage, and fried bacon. Other popular offal dishes are levergryta (liver stew) and leverpastej (liver pâté). Finland also has its own version of black pudding, mustamakkara (black sausage). There

4758-717: Is made by first boiling the head whole (to soften the meat and make it easier to peel off) and then peeling/scraping off all meat and tissue from it. A generous amount of garlic or garlic juice, the mujdei , is then added and the dish is served warm. Finally, there are many dishes in Romania that are based on whole offal, such as grilled pig and cow kidney (served with boiled or steam cooked vegetables—usually peas and carrot slices); butcher's brain called creier pane (usually lamb's brains, rolled in batter and deep-fried); tongue and olives stew (mostly done with cow tongue) and many others. The Armenian traditional dish known as khash

4880-458: Is not an uncommon ingredient in Polish cuisine . Kaszanka , a traditional sausage similar to black pudding , is made with a mixture of pig's blood, pig offal and buckwheat or barley usually served fried with onions or grilled. Beef tripe is used to cook a popular soup simply called flaki ( pl. guts ). Chicken gizzards or hearts can be a base for various stews or soups, such as krupnik ,

5002-404: Is often eaten on its own or used as an additive to the ground meat, as do lungs which give a lighter, airier texture to it. Pig's or sheep's stomach is sometimes used for nyanya , a dish similar to haggis. Head and collagen-rich extremities are used to make kholodets —a version of aspic, whereby these body parts are slowly boiled for several hours with meat and spices, removed and discarded, and

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5124-839: Is often processed in a rendering plant, producing material that is used for fertilizer or fuel ; or in some cases, it may be added to commercially produced pet food . In earlier times, mobs sometimes threw offal and other rubbish at condemned criminals as a show of public disapproval. The word shares its etymology with several Germanic words: West Frisian ôffal , German Abfall ( Offall in some Western German dialects and Luxembourgish), afval in Dutch and Afrikaans , avfall in Norwegian and Swedish, and affald in Danish. These Germanic words all mean "garbage/rubbish" or "waste" or—literally—"off-fall", referring to that which has fallen off during butchering. However, these words are not often used to refer to food except for Afrikaans in

5246-529: Is popular. The most common main ingredients of leverpostej are pork liver, lard , and anchovies , but numerous alternative recipes exist. The 5.5 million Danes consume roughly 14,000 tons of leverpostej per year, the most popular commercial brand being Stryhn's . Versions of brawn (often served on rye bread as an open sandwich with a garnish of cucumber slices or Dijon mustard and pickled beetroot ) and blood sausage (served pan-fried with muscovado ) are eaten mainly during wintertime, including as part of

5368-488: Is produced. Haggis is often served in Scottish fast-food establishments, in the shape of a large sausage and deep fried in batter. Together with chips, this comprises a "haggis supper". A "haggis burger" is a patty of fried haggis served on a bun. A " haggis pakora " is another deep fried variant, available in some Indian restaurants in Scotland. Haggis can be used as an ingredient in other dishes, even pizza , rather than

5490-413: Is served cold and is usually only made from pork or beef (traditionally only pork), but does not contain as much head material (usually only the lower legs and ears are used since they contain large amounts of gelatin) and pacele which is exclusively made of meat and tissue found on the head (save for the eyes and usually only made from lamb; addition of brain and tongue varies by local habit). Pacele

5612-871: Is sold in markets pre-cooked, and its appearance is maroon to black in color. In Austrian , particularly Viennese cuisine , the Beuschel is a traditional offal dish. It is a sort of ragout containing veal lungs and heart. It is usually served in a sour cream sauce and with bread dumplings ( Semmelknödel ). A type of black pudding by the name of Blunzn or Blutwurst is also common. In traditional Viennese cuisine, many types of offal including calf's liver ( Kalbsleber ), sweetbread ( Kalbsbries ), or calf's brain with egg ( Hirn mit Ei ) have played an important role, but their popularity has strongly dwindled in recent times. In Belgium several classic dishes include organ meat. Beef or veal tongue in tomato- Madeira sauce with mushrooms and kidneys in mustard cream sauce are probably

5734-499: Is the most consumed non-seafood meat in China, popular pork offal dishes include stir-fried pork kidneys with oyster sauce , ginger and scallions, "五更肠旺—Wu Geng Chang Wang", a spicy stew with preserved mustard, tofu , pork intestine slices and congealed pork blood cubes. "炸肥肠—Zha Fei Chang", deep fried pork intestine slices and dipped in a sweet bean sauce , is commonly offered by street hawkers. Pork tongue slices with salt and sesame oil

5856-465: Is the name given to the chicken leftovers or offal such as the head, neck, gizzard, and feet. A popular cheap dish containing all this and more is called sopa de menudencias . Head cheese is also common. Just like in Argentina, and depending on the region, Colombian asado and picada involve many offal types, including chunchullo (chitterlings), chicken hearts, and bofe (beef lung). Pelanga

5978-480: Is traditionally served as part of the Burns supper on or near January 25, the birthday of Scotland's national poet Robert Burns . Burns wrote the poem " Address to a Haggis ", which starts "Fair fa' your honest, sonsie face, Great chieftain o' the puddin-race!" In Burns's lifetime haggis was a common dish of the poor as it was nourishing yet very cheap, being made from leftover parts of sheep otherwise discarded. Haggis

6100-682: Is typically referred to with established terms used for other edible parts of the animal, such that the heart of a cow would be known as beef heart, while that of a pig would be known as pork heart. In some parts of Europe, scrotum , brain , chitterlings (pig's small intestine), trotters (feet), heart, head (of pigs, calves, sheep and lamb), kidney , liver , spleen , "lights" ( lung ), sweetbreads ( thymus or pancreas ), fries (testicles), tongue , snout (nose), tripe (reticulum) and maws (stomach) from various mammals are common menu items. In medieval times, " humble pie " (originally "umble pie") made from animal innards (especially deer)

6222-428: Is used for those engaged in long distance trade – distances which could cover much of the length of Britain or other world regions where droving was used – while "cattle driver" was used for those taking cattle to local markets. Drovers used dogs to help control the stock, and these would sometimes be sent home alone after a drove, retracing their outward route and being fed at inns or farms

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6344-399: Is widely available in supermarkets in Scotland all year, with cheaper brands normally packed in artificial casings, rather than stomachs. Sometimes haggis is sold in tins or a container which can be cooked in a microwave or conventional oven. Some commercial haggis is largely made from pig, rather than sheep, offal. Kosher haggis, not only pork-free but fully conformant to Jewish dietary laws ,

6466-621: The Creutzfeldt–Jakob outbreak. The blood of the pig is used to produce a form of black pudding known as farinhato , which includes flour and seasonings. A wide variety of offal and pig blood is made into a traditional soup of the north of Portugal called papas de sarrabulho . Chicken feet are also used in soups. In Greece (and similarly in Turkey , Albania and North Macedonia ), splinantero consists of liver, spleen, and small intestine, roasted over an open fire. A festive variety

6588-741: The Early Middle Ages . For example, the old east-west drovers' road connecting the Dorset / Exeter region with London and thence Suffolk is along a similar alignment to the Roman road of the same route. Many lengths of the Welsh Road through the English Midlands coincide with manorial or parish boundaries, suggesting that it predates them and probably had pre-Roman origins as an ancient trackway . In Great Britain, Drove as

6710-576: The Romano-British economy. By the Anglo-Saxon period there was long distance movement of cattle, including stolen stock. What is certain is that during the medieval period there was a substantial trade in cattle out of Wales into England, to which cattle from Ireland were added. These were driven across Somerset , Wiltshire and Berkshire to feed the growing population of London. The drovers made use of ancient ridgeways , including

6832-554: The agglutination afvalvleis (lit. "off-fall-flesh"), which does indeed mean offal. For instance, the German word for offal is Innereien meaning innards and the Swedish word is inälvsmat literally meaning "inside-food". According to the Oxford English Dictionary, the word entered Middle English from Middle Dutch in the form afval , derived from af (off) and vallen (to fall). Organ meat

6954-462: The lenten fast . Tzigerosarmas (from Turkish ciğer sarması , meaning "liver wrap") and gardoumba are two varieties of splinantero and kokoretsi made in different sizes and with extra spices. In Turkey , mumbar , beef or sheep tripe stuffed with rice, is a typical dish in Adana in southern Turkey. Paça soup is made from lamb or sheep feet, except in summer. If lamb or sheep head

7076-559: The 13th century and were organised in the 16th century by Statuts de la transhumance . In some areas, such as on Mont Lozère , the drailles were marked by montjoies (standing stones). In the Kingdom of Naples , patterns of transhumance established in Late Antiquity were codified by Frederick II Hohenstaufen , but the arrival of rulers of Aragon in the 15th century saw the organisation of sheepways, tratturi delle pecore on

7198-471: The 1840s, cattle disease, and more intensive use of the countryside through which the stock had passed for hundreds of years. For example, importation of cattle from Donaghadee in Ireland to Portpatrick , which would then be driven through Wigtownshire , had reached 20,000 per year in 1812, but fell to 1,080 in 1832, because they came by steamer directly to ports at Liverpool and Glasgow instead. As

7320-528: The 25th day of January, 1866. — Welshman The regularity of the Welsh trade across Wiltshire is proved by an inscription in Welsh on an old inn (now a private house) in Stockbridge , still visible in the twentieth century: Gwair tymherus porfa flasus (worthwhile grass and a pleasant pasture) and Cwrw da cwal cysurus (good beer and a comfortable shelter). Much of the trade in cattle from Wales to London

7442-561: The Aragonese model, and pastoralists were given privileges and restrictions, collectively termed the dogana , that were reminiscent of those of the Mesta . This established drovers' roads that continued without substantial change into the age of the railway. By the 17th century Daniel Defoe described Smithfield , in London, as the greatest meat market in the world. In 1855 it was moved to

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7564-570: The Barn, Stable, Granary, and other Out-houses, Yard, Garden, and several Closes of rich Grass Land thereto belonging, containing Twenty Acres (more or less), situated in Tydd St Giles , the Isle of Ely , adjoining the turnpike-road from Long Sutton to Wisbech . Droving declined during the nineteenth century, through a combination of agricultural change, the introduction of railway transport from

7686-525: The Court of Session to take such course as should be proper with respect thereto. Lord Brougham agreed with the Lord Chancellor. Lord Campbell said, the public might have passage over a road, but not the right of having their cattle fed in the course of the passage. In a case of this kind in England, if the owner of fields lying by the side of the road brought an action of trespass because the cattle ate

7808-746: The EXCHEQUER. In reply to Mr. Mark Stewart, said that the present exemption from dog licence duty in favour shepherds' and farmers' dogs applied only to dogs exclusively employed and kept on farms. He could not extend the exemption to cattle and sheep drovers’ and cattle and sheep drovers and cattle dealers' dogs. — Londonderry Sentinel They were also exempted from the Disarming Acts of 1716 and 1748, which were passed after Jacobite risings . They were not necessarily literate but were respected as experts in their trade. Some form of drovers' roads existed in Romano-British times and certainly throughout

7930-529: The Haggas or Haggus, of whose goodnesse it is in vaine to boast, because there is hardly to be found a man that doth not affect them." (Gervase Markham, The English Huswife ) Food writer Alan Davidson suggests that the ancient Romans were the first known to have made products of the haggis type. Haggis was "born of necessity, as a way to utilize the least expensive cuts of meat and the innards as well". Clarissa Dickson Wright says that it "came to Scotland in

8052-514: The Horned Cattle. During one disease outbreak, drovers were no longer able to take their dogs into Ireland. 18. No dog accompanying a drover or of the description ordinarily used by drovers or persons in charge of cattle, sheep, or swine shall be brought into any part of Ireland by any person, if the last place on land from whence such dog shall have been brought shall be any part of Great Britain. 19. This order shall come into operation on

8174-458: The House of Lords on Thursday last. It will seen that the decision of their Lordships is contrary to that of the Court of Session. They held that right of the respondents to the drove-stances could not be sustained, and therefore the interlocutor must be remitted, and the case on the other points sent back to the Court of Session. The question before their Lordships were two in number- first, as to

8296-594: The Italian neighborhoods of Brooklyn , New York , where it is also commonly eaten, it goes by the name " vastedda ,", which in Sicilian refers to the bread only. In Norcia and other parts of Umbria , pig's bowels are also cured with herbs, chili peppers, and spices, then dried and smoked to make a tough, spicy sausage in which the bowel, instead of serving only as the usual casing, is the main ingredient. Italy's Florentine cuisine includes cow brain. In Spain ,

8418-589: The North-East railway company, initially the drovers accompanied the stock on the goods train; later, they were required to use the passenger trains. Despite the decline in droving, the annual Drovers' Tea in Norwich in 1906 organised by the RSPCA catered for 570. Drovers and other road users could come into conflict. In 1916 a new order compelled farmers and drovers of cattle, sheep, et cetera, to carry lamps at

8540-621: The Northern Song dynasty , when the quintessential Chinese restaurant and eateries became popular. Pork blood soup and dumplings, jiaozi , were recorded as food for night labourers in Kaifeng. In Shanghai cuisine , the soup has evolved into the well-known "酸辣湯—Suan La Tang", Hot and Sour Soup, with various additional ingredients. As well as pork, the offal of other animals is used in traditional Chinese cooking, most commonly cattle, duck, and chicken. Offal dishes are particularly popular in

8662-677: The Ridgeway over the Berkshire Downs , and ridgeways still known as the Old Shaftesbury Drove and the Ox Drove leading from Shaftesbury and Blandford to Salisbury . Medieval drovers' roads were wide by medieval standards, 20 metres across, with wide grazing verges on either side, the " long acre ". In medieval Spain the existence of migratory flocks on the largest scale, which were carefully organised through

8784-584: The Statute in that Behalf made and provided: These are to give Notice, that every Person offending against the said Act of Parliament, forfeits the Sum of Five Founds for every Offence, and that if any Person shall from hence- forth presume to use or carry on the said Business of a Drover or Badger, within the said County of Durham, without a proper Licence, he will be prosecuted according to Law. Drovers' dogs were also licensed. DOG LICENCE DUTY The CHANCELLOR of

8906-665: The United States, Canada, Australia, and New Zealand, owing to the strong influence of Scottish culture, especially for Burns Suppers . It can easily be made in any country but is sometimes imported from Scotland. A recipe from the Canadian province of New Brunswick uses pork and bakes it in a loaf pan. In 1971, it became illegal to import haggis into the US from the UK due to a ban on food containing sheep lung, which constitutes 10–15% of

9028-422: The United States, it is instead made there, sometimes by Scottish companies. In one such use, which is stated to be otherwise the same 150-year-old recipe having the same ingredients as in Scotland, sheep lung is not used and the casing is artificial rather than stomach. Offal Offal ( / ˈ ɒ f əl , ˈ ɔː f əl / ), also called variety meats , pluck or organ meats , is the internal organs of

9150-702: The appeal was competent. On the chief question, he observed — It was contended, in the argument for the respondents, that the stances were indispensably necessary to the convenient travelling of the cattle; and that without them the drove roads - of which he would not give any opinion, as there was no question raised as to the right of way in the appeal - would be useless. But the stances themselves were claimed as of right. The respondents, in their pleadings, say certain places for resting and refreshing sheep and cattle on their journey are , indispensable; these, places are situated at average distances of 10 miles from each other, and are invariable and indispensable accompaniments to

9272-437: The back, working around the bones of the skull. Smalahove is considered by some to be unappealing or even repulsive. It is mostly enjoyed by enthusiasts and is often served to tourists and more adventurous visitors. Other Norwegian specialities include smalaføtter , a traditional dish similar to smalahove , but instead of a sheep's head, it is made of lamb's feet. Syltelabb is a boiled, salt-cured pig's trotter, known as

9394-541: The bank issued its own bank notes. The bank survived until 1909 when it was taken over by Lloyds Bank . The long acre is a traditional term for wide grassy road verges. In some places, such as Australia, New Zealand, and parts of the British Isles, rural roads are often separated from adjoining paddocks and fields by both a hedge or fence and a wide grass verge. Rather than leaving this verge fallow, farmers often tether livestock on it to use pasture feed (in

9516-530: The bloodless kind). In Kenya , it is commonly referred to as 'mutura', which is the Kikuyu name for it. Sheep's or goat's stomach is also stuffed in a similar way. In the Kikuyu traditions, grilled goat/sheep kidneys are a delicacy usually reserved for young ladies, although today, anybody can consume it. Similarly, the tongue was reserved for men and the ears were to be eaten by little girls. The testicles were for

9638-413: The calf is slaughtered, and its intestines are cleaned, but the milk is left inside. When cooked, the combination of heat and the enzyme rennet in the intestines coagulates the milk to create a thick, creamy, cheese-like sauce. Pajata and tomatoes are often used to prepare a sauce for rigatoni . In Sicily , many enjoy a sandwich called " pani câ mèusa ", bread with spleen and caciocavallo cheese. In

9760-530: The cooking liquid is discarded. They are sometimes grilled but rarely fried. Also coagulated, boiled blood is a typical dish in Valencia (cut into cubes and often prepared with onion or tomato sauce). In Portugal traditionally, viscera and other animal parts are used in many dishes. Trotters (also known as chispe ), tripe, and pig's ears are cooked in bean broths. Tripe is famously cooked in Porto , where one of

9882-464: The country, consists of the diced organs of a goat, which are seasoned and then sewn inside the goat's stomach (" bucho ") and boiled. Dobradinha is a dish made with tripe, a variation of the northern Portuguese dish. In the Northeast of Brazil the sarapatel is a very common dish, usually prepared with pork organs (heart, liver, intestine, and kidneys) boiled along with coagulated pork blood in

10004-869: The countryside, with high earth walls or hedges . The most characteristic feature of these roads is the occasional sharp turn in the road, which provided cover for animals and men in severe rain or snow. Some drovers' roads crossed mountains. It is likely that the so-called Roman Steps in the Rhinogydd in Wales is an example of a drove road. Drovers (those droving or driving livestock) accompanied their livestock either on foot or on horseback , travelling substantial distances. Rural England, Wales and Scotland are crossed by numerous drove roads that were used for this trade, many of which are now no more than tracks, and some lost altogether. The word "drover" (porthmon in Welsh)

10126-504: The culinary arts. Others remain part of traditional regional cuisine and are consumed especially during holidays; some examples are sweetbread , Jewish chopped liver , Scottish haggis , U.S. chitterlings , and Mexican menudo . On the other hand, intestines are traditionally used as casing for sausages . Depending on the context, offal may refer only to those parts of an animal carcass discarded after butchering or skinning ; offal not used directly for human or animal consumption

10248-409: The depasturing of cattle upon another man's land, in respect right of passing over a road which ran through that, land. Under these circumstances, the interlocutor of the Court that the averments were relevant— in other words, that such a claim might be supported as a legal claim - appeared to his lordship to be erroneous; and he moved that that interlocutor should be discharged, and the case remitted to

10370-595: The drove had 'stanced' at; the drover would pay for their food on his next journey. A newspaper reported that the dogs mostly used in London for droving to the outlying butcheries and depots were principally collies, but in this show were a few of the old English bob-tailed animals seldom seen in London except on show, and not so often seen in the country as was the case thirty or forty years ago. Controlling herds of three or four hundred animals on narrow roads, keeping them healthy, and feeding them en route over several weeks or months required expertise and authority. There

10492-437: The drove roads And the Court in its interlocutor "finds that there are relative averments fit to be the subject of a jury trial" But the right claimed appeared to nothing less than a right to pasture the cattle certain distances in the drove-roads on other men's lands, without payment and without con sent or agreement. There was no principle which could be referred to as supporting such a right. There be no principle authorising

10614-414: The form of the grass) that would otherwise be wasted. Historically, the long acre was also grazed by herds or flocks moving from place to place, either on long journeys, or from one small local field to another. The long acre provided an important resource for such flocks and herds, perhaps forming a significant part of a small farmer's pasture. In Australia, the most common method of keeping grazing stock off

10736-431: The form, whether the appeal was competent; and, secondly as to the merits, whether the respondents, owners and drovers of cattle and sheep, had a right to stance - a place for resting and feeding their cattle on their way from the north and west Highlands to the south -on the lands of Inverouran and Inverruach, in the parish of Glenorchy, of which the appellant was the proprietor. The Chancellor, in moving judgment, held that

10858-464: The front and rear of herds or flocks, such lamps "to be visible for a reasonable distance", and swung to and fro on the approach of any vehicle to indicate the presence of an obstruction on the road. Cattle drives in North America by American cowboys and South American cattle drivers are similar in nature, although distances were often greater; like most routes they started out by following

10980-586: The geese which could graze as they moved, while the turkeys had to stop to be fed. Repeatedly, regulations were put in place to try to control outbreaks of cattle disease and these included the drovers' activities. Penalties of £50 or more could be imposed. From the LONDON GAZETTE, July I . Extract of an Act passed the last Session of Parliament for preventing the Spreading of the Distemper amongst

11102-411: The herbage at the sides of the road, the only defence would be that of excuse, because the drover could not prevent them, but it would be no defence that the drover had a right to allow them take it; still less that the owner of adjoining fields was to bound furnish places where the cattle might rest and feed on the way. If there was an abuse of the rights of property in refusing maintain these stances, as

11224-478: The horses moved in single file, whereas drove roads were at least 40 feet (12 m) and up to 90 feet (27 m) wide. In the United Kingdom, where many original drovers' roads have been converted into single carriageway metalled roads , unusually wide verges often give an indication of the road's origin. In Wales, the start of many droveways, drovers' roads are often recognisable by being deeply set into

11346-543: The last drove over the Corrieyairack Pass is believed to have taken place in 1906. Corrieyairack Pass had also been used by droves of cattle and sheep from the Isle of Skye ; the last drove from Skye to use the pass occurred "in the closing years of the 19th century". An example of regular annual sheep droving is described as taking place "a short time before the [First World] war" in England between Dorset and Hertfordshire. When cattle were moved by rail by

11468-410: The lungs and stuffing the stomach with them and whatever fillers might have been on hand, then boiling the assembly – probably in a vessel made from the animal's hide – was one way to make sure these parts were not wasted. In the absence of hard facts as to haggis' origins, popular folklore has provided some notions. One is that the dish originates from the days of the old Scottish cattle drovers . When

11590-512: The main difference being that drob is enclosed in abdominal membranes ( prapore ) of the animal, while chitterlings is used for caltaboş . A popular dish of tripe soup called ciorbă de burtă is similar to shkembe chorba . Also in Bulgaria , North Macedonia and Turkey , shkembe chorba is a widespread soup variety. There is also a twofold variation on the concept of head cheese: piftie which does contain gelatin,

11712-470: The main part of a dish. A traditional haggis recipe describes haggis as "sheep's 'pluck' (heart, liver, and lungs), minced with onion, oatmeal, suet, spices, and salt, mixed with stock, and traditionally encased in the animal's stomach and boiled". Ingredients are sheep stomach, heart and lungs of one lamb, onions, oatmeal, salt, pepper, stock, and water, with optional ingredients dried coriander, cinnamon, and nutmeg. It can be boiled, baked, or deep fried. In

11834-536: The men left the Highlands to drive their cattle to market in Edinburgh , the women would prepare rations for them to eat during the long journey down through the glens . They used the ingredients that were most readily available in their homes and conveniently packaged them in a sheep's stomach allowing for easy transport during the journey. Other speculations have been based on Scottish slaughtering practices. When

11956-432: The most famous ones. The famous " stoofvlees " or carbonade flamande , a beef stew with onions and brown beer, used to contain pieces of liver or kidney, to reduce the costs. Pork tongues are also eaten cold with bread and a vinaigrette with raw onions or mustard. In Italy consumption of entrails and internal organs is widespread. Among the most popular are fried or stewed brains; boiled stomach ( trippa ), often served in

12078-547: The most popular offal dishes is verilettu (or veriohukainen or verilätty ) which translates to blood pancake, a pan-fried thin bread-like snack traditionally enjoyed with lingonberry jam. Verilettu is common in Sweden and Norway, going by the name Blodplättar . In France, the city of Lyon is well known for its offal: andouillette , tablier de sapeur (breaded tripe), foie de veau , rognons à la crème , and tripes , among others. In Marseille , lamb's trotters and

12200-401: The most traditional dishes is tripe in the fashion of Porto, tripas à moda do Porto . Pig's ears are usually diced into squares of cartilage and fat and pickled, after which they are eaten as an appetizer or a snack. Also common the use of stew of chicken stomach ( moelas ), mostly used as an appetizer. The cow's brain ( mioleira ) is also a delicacy, although consumption has decreased since

12322-520: The north, around León , Soria , Cuenca and Segovia , from the middle of April, and returning to winter pasturage in La Mancha , Extremadura , Alcántara and the lowlands of Andalusia . In Languedoc the transhumance pathways, more restricted by agriculture and orchards and less organized than those of Iberia, were the drailles that fed into the main carraïres , which led from coastal plains to summer mountain pastures. They are documented from

12444-590: The north-east of Scotland, from Aberdeen northwards, in addition to the customary neeps and tatties, haggis is commonly served with mince . Vegetarian haggis was first available commercially in 1984, and now can account for between 25% and 40% of haggis sales. It substitutes various pulses , nuts and vegetables for the meat. Oats and barley may be included as may different types of lentils , split peas , adzuki beans , kidney beans , borlotti beans , peanuts , other nuts and mushrooms , onions , and carrots . Haggis remains popular with Scottish immigrants in

12566-841: The outskirts of the city, to a site known as the Caledonian Market on Caledonian Road , Islington , to avoid the problems of large numbers of stock being driven through the streets. Cattle were also driven to other major cities, to areas of intermediate grazing to be fattened for market, and to markets and fairs. Many of the greatest stock fairs, such as Tan Hill, Yarnbury and White Sheet in Wiltshire , were held on ancient sites to which cattle were driven for centuries, perhaps since prehistoric times. Geese , turkeys , pigs , and horses and in some cases goats were also driven to markets. Large quantities were driven to London. Cattle were shod with iron shoes; geese could be driven through

12688-728: The pressed complete tongue, is more expensive. Both kinds of tongue are found in tinned form and in slices in supermarkets and local butchers. Home cooking and pressing of tongue have become less common over the last fifty years. Bleached tripe was a popular dish in Northern England (especially in South Lancashire ), with many specialist tripe shops in industrial areas. Today in South Lancashire, certain markets (for example, in Wigan ) may still sell tripe, but all

12810-413: The remaining broth is cooled until it congeals. In Brazil , churrasco (barbecue) often includes chicken hearts , roasted on a big skewer. The typical feijoada sometimes contains pork trimmings (ears, feet and tail). Gizzard stews, fried beef liver and beef stomach stews used to be more popular dishes in the past, but are nonetheless still consumed. Buchada , a popular dish from the northeast of

12932-461: The respondents seemed to think the proper remedy was not by appeal to the courts of law, which could only administer existing rights, but to the Legislature, which had the authority create new rights. Inverness Courier The last recorded large-scale cattle drove across Wales was in 1870, and of sheep in 1900, although droving was briefly resumed during the rail strike of 1912. In Scotland,

13054-609: The same meaning, although the term also has a more specific historical meaning, relating to the cross-country droving of cattle between Queensland and New South Wales along what is now the route of the Cobb Highway . Whilst drovers often slept in the open, there were pubs that catered for the needs of drovers and their stock. One such was the Tydd Gote Inn, advertised as a Drover's House. ALL that old-accustomed and well-established DROVER'S HOUSE, called Tydd Gote Inn, with

13176-432: The soup is used later to cook a wheat, milk and spice ball mix called "albóndigas de sémola". There is also a blood drink called "Ñachi", made from spiced, fresh blood from a recently slaughtered animal. Criadillas or huevos de toro ("bull's eggs", testicles) are eaten mostly in cattle-raising regions, while cow udder ("ubres") is served fried or boiled. Sopa de mondongo is a soup made from diced tripe (the stomach of

13298-564: The southern region of Guangdong and in Hong Kong . For example, Cantonese "燒味— Siu mei ", (Barbecued/Roasted Delicacies) shops, have achieved their foundation of influence here. Besides the popular cha siu barbecued pork, " siu yuk " crispy skin pork, along with assorted types of poultry, there are also the roasted chicken liver with honey, and the very traditional, and very expensive now, "金錢雞—Gum Chin Gai", another honey-roasted dim sum that

13420-415: The specialist tripe shops have now closed. "Elder" is the name given to cooked cow's udder—another Lancashire offal dish rarely seen today. Offal connoisseurs such as Ben Greenwood OBE have frequently campaigned to bring Elder back on the menu of restaurants across Yorkshire and Lancashire. In Norway the smalahove is a traditional dish, usually eaten around and before Christmas time, made from

13542-547: The stomach with the intestines before cooking. In Nigeria offal is consumed by all the people in Nigeria, in delicacies such as Abula, Edika ikong and white soup. It is called 'Inu eran' in Yoruba literally meaning the insides of an animal. They have names for some parts which include roundabout, shaki (tripes), Edo (liver). In China , many organs and animal-parts are used for food or traditional Chinese medicine . Since pork

13664-621: The system of the Mesta , gave rise to orderly drovers' roads, called cabañeras in Aragon , carreradas in Catalonia , azadores reales , emphasising royal patronage, in Valencia , and most famous of all, cañadas , including three major cañadas reales , in Castile. Along these grazing trackways, sheep travelled for distances of 350 to 450 miles (560 to 725 km), to the summer pasturages of

13786-573: The traditional " tortilla sacromonte " in Granada ), and pig's ears (mostly in Galicia ). There are also many varieties of blood sausage ( morcilla ), with various textures and flavours ranging from mild to very spicy. Some of the strongest are as hard in texture as chorizo or salami , while others are soft, and some types incorporate rice , giving the stuffing a haggis-like appearance. Morcillas are added to soups or boiled on their own, in which case

13908-463: The traditional Danish Christmas lunch or julefrokost . Heart is commonly eaten, either calf, cow, or pork. Grydestegte hjerter is a Sunday dish of stuffed pork heart, served with carrots, Brussels sprouts, and mashed potatoes. Iceland has several traditional dishes using offal. The Icelandic slátur (lit. slaughter) consists of blóðmör (blood sausage) and lifrarpylsa (liver sausage), typically boiled and served with mashed potatoes. Blóðmör

14030-427: The traditional recipe. The ban encompasses all lungs, as fluids such as stomach acid and phlegm may enter the lung during slaughter. The situation was further complicated in 1989 when all UK beef and lamb was banned from importation to the US due to a BSE crisis. The ban on importing British lamb to the US was lifted in 2022 but the ban on food containing sheep lung remained in force. As haggis cannot be exported to

14152-469: The use of driveways declined and rights of way and responsibility for maintenance were disputed, evidence of usage by drivers could be given in court, as happened in Wisbech St Mary , Isle of Ely in 1843. Drovers' rights to occupy a stance and pasture their cattle was also being challenged. DROVE STANCES. THE MARQUIS OF BREADALBANE V MACGREGOR AND OTHERS. Judgment was given on this appeal by

14274-609: The visceral organs are used in many traditional dishes, but the use of some of them is falling out of favor with the younger generations. Some traditional dishes are callos (cow tripe, very traditional in Madrid and Asturias ), liver (often prepared with onion or with garlic and parsley, and also as breaded steaks), kidneys (often prepared with sherry or grilled), sheep's brains, criadillas (bull testicles), braised cow's tongue, pig's head and feet (in Catalonia ; pig's feet are also traditionally eaten with snails), pork brains (part of

14396-542: The years such as 'skopo' (township colloquial term meaning head) and 'smiley' (referring to the expression of the head when cooked). There are numerous recipes to cook the above-mentioned items available on many South African websites. One of the more popular way to cook offal in South Africa is to cook it with small potatoes in a curry sauce served on rice. Alternatively, it can be served with samp or maize rice. In Zimbabwe , as in most of sub-Saharan Africa, little of

14518-595: The young men. The livers are also consumed. The heads, lungs, and hooves of animals are boiled to make soup and sometimes mixed with herbs for medicinal purposes. In South Africa offal, locally known as tripe, is enjoyed by South Africans of diverse backgrounds. Due to the popularity of this dish, it is one of the few customs that white (especially Afrikaners) and black South Africans share. Offal dishes in South Africa do not usually consist of any organs and are mostly limited to stomach skin, sheep's head, shin, and very rarely brains. Sheep's head has gained many nicknames over

14640-912: Was a peasant food and is the source of the commonly used idiom "eating humble pie", although it has lost its original meaning as meat pies made from offal are no longer referred to by this name. The traditional Scottish haggis consists of a sheep's stomach stuffed with a boiled mix of liver, heart, lungs, rolled oats, and other ingredients. In the English Midlands and South Wales , faggots are made from ground or minced pig offal (mainly liver and cheek), bread, herbs, and onion wrapped in pig's caul fat . Only two offal-based dishes are still routinely served nationwide at home and in restaurants and are available as pre-cooked package meals in supermarket chains: steak and kidney pie (typically featuring veal or beef kidneys), still widely known and enjoyed in Britain, and liver (of lamb, calf, pig or cow) and onions served in

14762-568: Was done on letters of credit . In 1706 the law was changed specifically to prevent drovers escaping their debts by declaring themselves bankrupt. The trade promoted the development of banking systems in both London and Wales. David Jones, a farmer's son, came into contact with the drovers whilst employed at the King's Head in Llandovery and set up his own Black Ox Bank in Llandovery in 1799;

14884-571: Was licensing under legislation introduced in 1563 intended to control " badgers " of grain and drovers of cattle, although it seems to have been less rigorously applied to drovers. Whereas several Persons have of late used and carried on the Business of a Drover of Cattle, and of a common Badge Carrier, Buyer and Seller of Com and Grain, butter and Cheese, within the County Palatine, of Durham, without, being thereunto licenced according to

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