Haggis (Scottish Gaelic: taigeis) is a savoury pudding containing sheep's pluck (heart, liver, and lungs), minced with onion, oatmeal, suet, spices, and salt, mixed with stock, and cooked while traditionally encased in the animal's stomach[1] though now often in an artificial casing instead. According to the 2001 English edition of the Larousse Gastronomique: "Although its description is not immediately appealing, haggis has an excellent nutty texture and delicious savoury flavour".[2]It is believed that food similar to haggis (though not so named)—perishable offal quickly cooked inside an animal's stomach, all conveniently available after a hunt—was eaten from ancient times.[3][4][5]Although the name "hagws" or "hagese" was first recorded in England c. 1430, the dish is considered traditionally of Scottish origin. It is even the national dish,[6] as a result of Scots poet Robert Burns' poem "Address to a Haggis" of 1787. Haggis is traditionally served with "neeps and tatties", boiled and mashed separately, and a dram (a glass of Scotch whisky), especially as the main course of a Burns Supper.