from The American Heritage® Dictionary of the English Language, 4th Edition
- 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.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. a traditional Scottish dish made from minced offal and oatmeal etc, boiled in the stomach of a sheep etc; traditionally served with neeps and tatties and accompanied with whisky.
from the GNU version of the Collaborative International Dictionary of English
- n. A Scotch pudding made of the heart, liver, lights, etc., of a sheep or lamb, minced with suet, onions, oatmeal, etc., highly seasoned, and boiled in the stomach of the same animal; minced head and pluck.
from The Century Dictionary and Cyclopedia
- n. A dish made of a sheep's heart, lungs, and liver, minced with suet, onions, oatmeal, salt, and pepper, and boiled in a bag, usually the stomach of a sheep.
- n. A sheep's head and pluck minced.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- n. made of sheep's or calf's viscera minced with oatmeal and suet and onions and boiled in the animal's stomach
Middle English hagese; perhaps akin to haggen, to chop; see haggle.(American Heritage® Dictionary of the English Language, Fourth Edition)