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The first mention Brown could find of Scottish haggis was in 1747, indicating that the dish originated south of Scotland and was later copied from English books, the reports said.
"It was originally an English dish. In 1615, Gervase Markham says that it is very popular among all people in England," she said.
"By the middle of the 18th century another English cookery writer, Hannah Glasse, has a recipe that she calls Scotch haggis, the haggis that we know today."
The claim by Brown, whose findings feature in a TV documentary to be screened this week on STV in Scotland, is sure to irritate many Scots, given their traditional rivalry with England and affection for the dish.
Haggis, sheep's heart and lungs chopped up with spices and oatmeal, stuffed into a sheep's stomach and boiled, is often served with a glass of Scotch whisky.
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"It was originally an English dish. In 1615, Gervase Markham says that it is very popular among all people in England," she said.
"By the middle of the 18th century another English cookery writer, Hannah Glasse, has a recipe that she calls Scotch haggis, the haggis that we know today."
The claim by Brown, whose findings feature in a TV documentary to be screened this week on STV in Scotland, is sure to irritate many Scots, given their traditional rivalry with England and affection for the dish.
Haggis, sheep's heart and lungs chopped up with spices and oatmeal, stuffed into a sheep's stomach and boiled, is often served with a glass of Scotch whisky.
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