Some 25 years ago, I set out to make a genuine haggis from a genuine, old-time haggis recipe, but got no farther than the counter of the nice full-service butcher shop in the By Ward Market. The nice, full-service butcher behind the counter told me that the lungs, heart, liver and stomach of mature sheep are not legal for sale in Canada, liver fluke parasites being endemic in this country.

Oh, said I, and revised my menu accordingly.

Nowadays, there are farmers who will sell you a whole sheep, professionally butchered, cut up to order, wrapped and frozen, and I imagine that the essential ingredients could be obtained from one of these worthies at the farm gate, as it were. However, in the interim I married a fine individual who considers the whole notion of haggis repellent.

So I have revised my culinary bucket list accordingly.