Haggis

Younger daughter recently returned from a trip to Scotland (where I am supposed to be RIGHT NOW by the way) and told us that Haggis was on most of the menus in places she ate.  I had thought that no one in the 21st century would still be eating it because 1. Yuck and 2. The Scots aren't down to the bare bones of the animals they eat and therefore didn't have to resort to eating sheep's lungs.  

However, Sarah said that judging from the accents of the diners eating Haggis, it was the locals, not curious tourists, who ordered it.

From A Classic Scottish Cookbook, originally published in 1907 as a fundraiser for the Highland Association, comes the recipe for Haggis:

What is "pluck" I asked myself.  Myself didn't know, so I asked the Googles:

So, it's the stuff "plucked" out of the poor sheep?  I guess so.

I don't know what the "lights" are and I don't want to know.  Eyeballs come to mind.

You don't see Haggis on menus here because  1. Yuck and 2.

Considering the pluck is legal, I don't understand why the sheep lung isn't, but that's ok, I'm not interested in eating any of the ingredients.

At least one Scott I came across on an internet discussion of Haggis is not a fan: