We sampled Haggis, a traditional Scottish dish, which is typically made with the following ingredients: sheep's 'pluck' (heart, liver and lungs), minced with onion, oatmeal, suet, spices, and salt, mixed with stock, and traditionally boiled in the animal's stomach for approximately three hours. Haggis somewhat resembles stuffed intestines (pig intestines otherwise known as chitterlings or the kokoretsi of traditional Greek cuisine), sausages and savoury puddings of which it is among the largest types. As the 2001 English edition of the Larousse Gastronomique puts it, "Although its description is not immediately appealing, haggis has an excellent nutty texture and delicious savoury flavour." (p592) (from Wikipedia).
I know it sounds terrible but it was not bad... as long as I ignored the woman next to me reminding me that I was eating 'entrails'!!
Prior to the event, Bob and I went to the Kingfisher Club, within the British High Commission, for Scottish dance lessons in preparation for the night.