ETYM Scot. hag to hack, chop, Eng. hack. Formed, perhaps, in imitation of the French hachis (Eng. hash), from hacher.
(Scotland) Made of sheep's or calf's viscera minced with oatmeal and suet and onions and boiled in the animal's stomach.
Scottish dish made from a sheep's or calf's heart, liver, and lungs, minced with onion, oatmeal, suet, spices, and salt, mixed with stock, and traditionally boiled in the animal's stomach for several hours.