Ingredients:
Miniature haggis from the Butchers adjacent to the
Victoria Bar on Dumbarton Road, Glasgow (58p each)
Method:
Boil the water in kettle; transfer to pot; insert Haggis
to boil;
Chop the parsneeps into small cuts; transfer to another wee
pot; bring to boil & mash with a little butter added to taste
Enjoy! 35 minutes
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