<P> Thy fowll front had, and he that Bartilmo flaid; </P> <P> The gallowis gaipis eftir thy graceles gruntill, </P> <P> An early printed recipe for haggis appears in 1615 in The English Huswife by Gervase Markham . It contains a section entitled "Skill in Oate meale". </P> <P> 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 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 </P>

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