The American Heritage® Dictionary of the English Language, 4th Edition
n. A Scottish dish consisting of a mixture of the minced heart, lungs, and liver of a sheep or calf mixed with suet, onions, oatmeal, and seasonings and boiled in the stomach of the slaughtered animal.
n. a traditional Scottish dish made from minced offal and oatmeal etc, boiled in the stomach of a sheep etc; traditionally served with neeps and tatties and accompanied with whisky.
the GNU version of the Collaborative International Dictionary of English
n. A Scotch pudding made of the heart, liver, lights, etc., of a sheep or lamb, minced with suet, onions, oatmeal, etc., highly seasoned, and boiled in the stomach of the same animal; minced head and pluck.
The Century Dictionary and Cyclopedia
n. A dish made of a sheep's heart, lungs, and liver, minced with suet, onions, oatmeal, salt, and pepper, and boiled in a bag, usually the stomach of a sheep.
n. A sheep's head and pluck minced.
WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
n. made of sheep's or calf's viscera minced with oatmeal and suet and onions and boiled in the animal's stomach
Word Usage
"And the word haggis or haggesse turns out to be an alternative name for magpie."