Scotland

Scottish cuisine is centered on fresh raw ingredients such as seafood, beef, game, fruits, and vegetables. Porridge, or boiled oatmeal, is usually eaten

"Bangers and mash," a dish of sausage and mashed potatoes, is a favorite in English pubs. The Northern European diet is high in animal protein and fat, but it does not include many fruits or vegetables. [Royalty-Free/Corbis. Reproduced by permission.]

for breakfast. It is cooked with salt and milk—Scots do not usually eat their oatmeal with sugar or syrup.

The Aberdeen-Angus breed of beef cattle is widely reared across the world and is famous for rich and tasty steaks. Scottish lamb also has an excellent international reputation. Game such as rabbit, deer, woodcock, and grouse also plays an important role in the Scottish diet. Fish and seafood are abundant due to the numerous seas, rivers, and lochs (lakes). Scottish kippers and smoked salmon are international delicacies. As in other parts of the United Kingdom, there are numerous tea shops. Scotland is also known for its excellent whiskey and cheeses.

Scotland's national dish is haggis, which is made from sheep's offal. The windpipe, lungs, heart, and liver of the sheep are boiled and then minced. The mixture is then combined with beef suet and oatmeal. The mixture is placed inside the sheep's stomach, which is then sewn shut and boiled.

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