Scotland’s ancestral meal: a pudding made from sheep’s pluck (heart, liver, and lungs), minced with onion, oatmeal, suet, spices, and encased in a sheep’s stomach. The canonical version of it is served with mashed turnips and potatoes to bravehearts on Hogmanay (Scots New Year) with “whisky”. The Scots spelling of whiskey without the “e” is a form of ‘appellation d’origine contrôlée’ thereby protected in common law.