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Burns Night comes early to Launceston

By Cornish Guardian  |  Posted: January 25, 2013

  • KILT MODELLING: Pictured from left in Launceston town hall on celebrating Burns Night are James and Sue Robertson, Keith Sutherland, Neil Harkness, Richard Cole, Tanya Callow, Evelyn and Michael White.

  • Pictured are James and Sue Robertson from Launceston. Pic by Paul Hamlyn.

  • PIPES 'N' HAGGIS: top, James and Sue Robertson from Launceston; performing the ceremonial cutting of the haggis is Neil Harkness.

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BURNS Night falls on the birthday of the Scottish poet Robert Burns, today, January 25, but people in Launceston celebrated early with an event at the town hall on Saturday.

The event was organised by Richard Cole and Tanya Callow of the Countryman Inn at Ladycross.

Among the more than 100 people who attended were some who had travelled from as far as Germany.

Celebrations among family and friends are conducted during a Burns supper, which includes a number of traditions such as piping in the guests, the Selkirk Grace and piping in the haggis.

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  • trevl  |  January 26 2013, 10:35PM

    Without wishing to put the cat among the pigeons or stirring up more controversy over Cornish delicacies, I wish to point out that Cornwall used to have its own version of the Scots Haggis. In no way am I claiming that Cornwall had them first. I simply have no idea which came first, Haggis or the Cornish version Pudden Skins. Like our Pasties (as mother used to make), Pudden Skins had various ingredients... taaties, turnips, onions,pickled pork mixed up with flour, oatmeal, suet and figs (Raisins) even. These ingredients were all mixed together and bound together with beaten eggs. They was then heaved into skins (like we used for Hogs Pudden), before cooking. I well remember eating Pudden Skins just after the 2nd World War that my Auntie made... only times were hard in they days and hers seemed to be filled with some form of salt dough.

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