Stuffed pig stomach in Pennsylvania
JDeanGEO
in the window advertizing "cleaned pig stomachs". Well, nosy me went in to
inquire and came out with a lot of information about using all of the pig and
not wasting any parts.
SO,
Stuffed Pig Stomach
1 large pig stomach
8 cups bread cubes
6 eggs
10 1/2 oz can cream of chicken soup
1 Tbsp poultry seasoning
2 lbs ground sausage
4 or 5 medium potatoes, diced
Soak pig stomach in water overnight.
In large bowl, combine bread cubes, eggs, soup and poultry seasoning and mix
until bread cubes are moist. Add sausage & potatoes and mix well.
Drain all the water off pig stomach and stuff with sausage mixture. Be careful
not to overstuff. Close the ends.
Cover and bake at 250 for 2 1/2 to 3 hours or until stomach is very brown.
Voila!
Barbara Mayo-Wells
in Scotland, reminded me of a Penna Dutch dish -- scrapple. Nothing new
under the sun, I guess.
Barb M-W
Spydaman
So anyone got a good old fashion recipe for traditional Scottish Haggis?
Spy of the Clan
MacFarlane
LapCat1234
>From: jdea...@aol.com (JDeanGEO)
Hi! I live in York, Pa. and my Pennsylvania Dutch grandmother and great Aunt
made it different. although I think I will try your version sometime. Hog Maw,
as we call it, is my daughter's favorite meal. She asks for it for her
birthday meal! I already posted the recipe several weeks ago, so if you would
like my version, just yell!
Ruth
Leah Zeldes
>
> When in Mifflinburg, PA, last week I stopped at a meat market which had a sign
> in the window advertizing "cleaned pig stomachs". Well, nosy me went in to
> inquire and came out with a lot of information about using all of the pig and
> not wasting any parts.
> SO,
>
> Stuffed Pig Stomach
>
I have eaten this. It's not as bad as it sounds. In
fact, the version I had, which was somewhat different
than this, and included oatmeal, was really more or less
like meatloaf.
Leah Zeldes
Diane Duane
On Sat, 06 Feb 1999 20:10:53 -1000, Spydaman <spydama...@shaka.com> wrote:
>So anyone got a good old fashion recipe for traditional Scottish Haggis?
>
> Spy of the Clan
>MacFarlane
Here's one. (I have several lying around, but this seems to be the best of
them.)
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: HAGGIS #3
Categories: Scottish, Lamb
Yield: 6 servings
1 Sheep's stomach, thoroughly
-cleaned
The liver, heart, and lights
-(lungs) of the sheep
1 lb Beef suet
2 lg Onions
2 tb Salt
1 ts Freshly ground black pepper
1/2 ts Cayenne or red pepper
1/2 ts Allspice
2 lb Dry "pinhead" oatmeal (the
-old-fashioned, slow-cooking
-kind)
2 Or 3 cups broth (in which
-the liver, heart and lights
-were
Cooked)
Utensils
4 qt Pot with lid
What you need: Canning kettle or a large spaghetti pot, 16- to 20
quart size with a lid to fit it; Meat grinder; Cheesecloth.
What to do: If the butcher has not already cut apart and trimmed the
heart, liver and lungs, do that first. It involves cutting the lungs
off the windpipe, cutting the heart off the large bloodvessels and
cutting it open to rinse it, so that it can cook more quickly. The
liver, too, has to be freed from the rest.
Put them in a 4-quart pot with 2 to 3 cups water, bring to a boil, and
simmer for about an hour and a half. Let it all cool, and keep the
broth. Run the liver and heart through the meat grinder. Take the
lungs and cut out as much of the gristly part as you easily can, then
run them through the grinder, too. Next, put the raw beef suet
through the grinder. As you finish grinding each thing, put it in the
big kettle. Peel, slice and chop the onions, then add them to the
meat in the kettle. Add the salt and spices and mix. The oatmeal
comes next, and while it is customary to toast it or brown it very
lightly in the oven or in a heavy bottomed pan on top of the stove,
this is not absolutely necessary. When the oatmeal has been
thoroughly mixed with the rest of it, add the 2 cups of the broth
left from boiling the meat. See if when you take a handful, it sticks
together. If it does, do not add the third cup of broth. If it is
still crumbly and will not hold together very well, add the rest of
the broth and mix thoroughly.
Have the stomach smooth side out and stuff it with the mixture, about
three-quarters full. Sew up the openings. Wrap it in cheesecloth,so
that when it is cooked you can handle it. Now, wash out the kettle
and bring about 2 gallons of water to a boil in it. Put in the haggis
and prick it all over with a skewer so that it does not burst. You
will want to do this a couple of times early in the cooking span.
Boil the haggis gently for about 4 or 5 hours. If you did not have any
cheesecloth for wrapping the haggis, you can use a large clean
dishtowel. Work it under with kitchen spoons to make a sling with
which you can lift out the haggis in one piece. You will probably
want to wear lined rubber gloves to protect your hands from the hot
water while you lift it out with the wet cloth. (You put the dish
cloth in the pot only after the haggis is done; you do not cook the
towel with the haggis as you would the cheesecloth.)
Note: Even if the butcher has cleaned the stomach, you will probably
want to go over it again. Turn the stomach shaggy side out and rinse.
Rub it in a sinkful of cold water. Change the water and repeat as
many times as necessary, until the water stays pretty clear and
handling it does not produce much sediment as the water drains out of
the sink.
(Note from DD: I don't know what the source of this recipe is, but
the person who supplied it clearly knows what they're talking about,
and has done a good job...)
MMMMM
Diane Duane / The Owl Springs Partnership
Co. Wicklow, Ireland / ICQ # 21654840
http://www.ibmpcug.co.uk/~owls/index2.html
Miche and Dave
> Barbara Mayo-Wells wrote:
> >
> > That recipe puts one in mind of Haggis.... (which, when first I tasted it
> > in Scotland, reminded me of a Penna Dutch dish -- scrapple. Nothing new
> > under the sun, I guess.
> >
> > Barb M-W
>
> So anyone got a good old fashion recipe for traditional Scottish Haggis?
You rang?
:)
-- repost 1 begins --
Newsgroups: rec.food.cooking
From: Tanith_Tyrr
Subject: Re: HAGGIS RECIPE WANTED
Date: Mon, 29 Sep 1997 05:57:03 GMT
The Really Delicious Haggis Recipe (no really, trust me!)
(Warning: yes, you really *do* need to start with the first step. Sheep
stomach and lungs, two critical and tasty ingredients here, do not
generally show up at your local grocer's.)
Kill one sheep. Remove all organs carefully, without slitting the
stomach, bladder, gallbladder or intestines. Remove and wash the stomach
carefully. Retain heart, lungs, liver, kidneys and spleen; wash them.
Retain the thick, white suet fat on the carcass. Carefully remove the
gallbladder (the bag of green gall) from the liver by slicing off the
portion of the liver to which the gall is attached; do *not* break this
bag of gall and spill it all over your meat. Discard gallbladder, unless
you want to use it in a recipe with boiled oak ashes to make ink. Not in
my food processor, thank you.
Toss all except stomach into a large pot. Boil for approximately 4-6
hours, expect the smell to be horrid. Boil stomach seperately for 3-4
hours or until fork-tender. Although it smells nasty at this stage, it
will mellow out into a delicious savory aroma in time, reminiscent of a
*good* beefsteak and kidney pie.
Remove organs, let cook, chop liver into small crumbles, the rest into
larger chunks to taste. Boil down further in the original water (only
change the water if if has NOT started to smell like tasty beef broth
after 5 hours) until the lung pieces are really tender and taste like
sweet beef. Add some barley, or wheat farina (cream of wheat if you
like) to thicken. Pour in liberally some brandy, red wine, and chopped
onions and garlic. Add some dried fruit: raisins, currants, dried
cherries, anything dark and sweet. Chopped apples, minus peel, works
well, too. Season with salt and pepper. Boil this down until sludgy and
delicious smelling and tasting, kinda like savory mincemeat.
Render down and/or chop fine 1 1/2 cups of pure suet. Mix the suet with
6 cups of flour, with your hands, and crumble it together until fine and
grainy. Then add brandy and honey, just enough to moisten the dough and
make it stick together to mold.
Pack the cooked haggis in the sheep stomach, and roll out the dough in a
large flat, about 3/4", and roll up the filled stomach in the dough.
Wrap a wet, light cloth around the whole thing, and steam it for another
5 hours.
When the pudding-dough is golden brown and puffy, your haggis is done! Yum.
Labor intensive, but IMO worth it.
-- repost 2 begins here --
From: Margarita <ri...@REMOVETHISearthlink.net>
Newsgroups: rec.food.cooking
Date: Sat, 29 Aug 1998 03:49:18 -0700
Haggis in a Pudding Basin (Gina Beardsley , Sat 5:25)
By: The Kitchen Yearbook
Yield: 6-8 servings
225 g liver
175 g oatmeal
2 medium onions
225 g minced lamb
175 g shredded suet
pinch grated nutmeg
Put the liver in a saucepan and cover with cold water. Bring to the
boil
and boil for 5 minutes. Drain the liver, reserving 4 tablespoons of the
water. Toast the oatmeal under the grill or in the oven until it is
golden brown. Allow to cool slightly. Meanwhile, mince the liver with
the onions. Add the oatmeal, minced lamb, suet, nutmeg and the reserved
cooking liquid to the minced mixture and combine thoroughly. Spoon into
a
greased pudding basin and tie a lid of greased greaseproof paper and
foil
on top. Make a pleat in the lid to allow for expansion. Steam the
haggis
for 3 hours, replenishing the boiling water when necessary. Serve hot
with bagpipes and plenty of Scotch whisky. Yield: 6-8 servings
--
DO NOT USE REPLY to send me email!
The address in my From: line is a spam trap.
My real email address is:
dhmec at albatross dot co dot nz
http://www.xenu.net
L. Hug
Having tasted haggis in Scotland (yech!) and being a frequent eater of
scrapple (native Philadelphian), I most vociferously disagree with your
comparison! Haggis is bland, dull, and boring....the only thing that
makes it at all palatable, IMOHO, is gravy and/or fried onions.
Scrapple, on the other hand, sliced 1/2 inch thick, dusted with flour,
and fried until crisp, is a delight to all the senses!
Liz
> Barbara Mayo-Wells wrote:
> >
> > That recipe puts one in mind of Haggis.... (which, when first I tasted it
> > in Scotland, reminded me of a Penna Dutch dish -- scrapple. Nothing new
> > under the sun, I guess.
> >
> > Barb M-W
>
> So anyone got a good old fashion recipe for traditional Scottish Haggis?
>
Renee
eat scrapple; I have also finally gagged down some haggis, and have to say I
couldn't tolerate either one.
Renee
In article <36BD9A...@erols.com>,
"Old friends to trust, old wood to burn, old authors to read."
Francis Bacon
Reba's Always Talkin'!
http://www.meginc.com/reba
-----------== Posted via Deja News, The Discussion Network ==----------
http://www.dejanews.com/ Search, Read, Discuss, or Start Your Own
Evergene
> That recipe puts one in mind of Haggis.... (which, when first
> I tasted it in Scotland, reminded me of a Penna Dutch dish --
> scrapple.
Liz wrote:
> Having tasted haggis in Scotland (yech!) and being a frequent
> eater of scrapple (native Philadelphian), I most vociferously
> disagree with your comparison!
Renee wrote:
> I dunno; I was born and reared in Levittown, PA, and have had
> a few chances to eat scrapple; I have also finally gagged down
> some haggis, and have to say I couldn't tolerate either one.
I vote with Liz. Scrapple is based on corn meal and pork scraps.
It's a little like polenta with built-in sauce. Haggis is a wild,
nearly extinct rodent, shaped very much like a stuffed sheep's
stomach. No comparison.
TJ
> > That recipe puts one in mind of Haggis.... (which, when first
> > I tasted it in Scotland, reminded me of a Penna Dutch dish --
> > scrapple.
>
> Liz wrote:
> > Having tasted haggis in Scotland (yech!) and being a frequent
> > eater of scrapple (native Philadelphian), I most vociferously
> > disagree with your comparison!
>
> Renee wrote:
> > I dunno; I was born and reared in Levittown, PA, and have had
> > a few chances to eat scrapple; I have also finally gagged down
> > some haggis, and have to say I couldn't tolerate either one.
Final common pathway: The Gack Factor.
'If something is putrid, it is like anything else that is putrid'?
tj
whose never tasted either
Harry A. Demidavicius
My gawd; me agree with the opinions of a non-meat eater? This has to
be a "first". [OTOH, in this instance, we may both be right!]
Harry Demidavicius
Renee
spiral, with scrapple maybe one spiral above it.
Renee
In article <36BEF9...@halcyon.com>,
gara...@halcyon.com wrote:
> > Barbara Mayo-Wells wrote:
> > > That recipe puts one in mind of Haggis.... (which, when first
> > > I tasted it in Scotland, reminded me of a Penna Dutch dish --
> > > scrapple.
> >
> > Liz wrote:
> > > Having tasted haggis in Scotland (yech!) and being a frequent
> > > eater of scrapple (native Philadelphian), I most vociferously
> > > disagree with your comparison!
> >
> > Renee wrote:
> > > I dunno; I was born and reared in Levittown, PA, and have had
> > > a few chances to eat scrapple; I have also finally gagged down
> > > some haggis, and have to say I couldn't tolerate either one.
>
> Final common pathway: The Gack Factor.
> 'If something is putrid, it is like anything else that is putrid'?
> tj
> whose never tasted either
>
"Old friends to trust, old wood to burn, old authors to read."
Doug Hendry
you, that haggis is one of the most under-rated delicacies in the
world. The main problem seems to be with some of the inhabitants of
our former colony, the USA,, who seemingly can't remember what good
food should taste like, with their pre-occupation with 'dangerous'
eggs, chloresterol, salt, and everything else that makes food
worthwhile. I mean, who else would have stock from cubes or tins, and
fetishes for junk-food, such as Macdonalds, Kentucky Fried whatever,
pizzas, and hamburgers made from God-only-knows what meat. OK, so you
have Brennans in New Orleans, which used to do a passable Eggs
Benedict, but that's not much to show for more than 223 years of
Independence is it?
Seriously though folks, and all kidding apart, when prepared and
served properly, haggis is a wonder, and, for those of you who dont
like weird offal such as lungs and lights, I have a delightful old
recipe that uses just the liver, with, suet, onions, oats and spices.
And it is cooked in a steamer rather than in a sheeps stomach..If
anyone would like it pse ask? The only off-putting thing is the smell
of the liver when you boil it, which is an essential part of the
preparation. But it tastes delicious, and when served properly, with
mashed neeps and a wee dram or 2 it is delicious. Even better served
hot, sliced and fried up for breakfast, with a bit of bacon, and some
black pudding, maybe a kidney, some eggs, and perhaps a kipper?
Excuse the dribble on the yr screen? Doug Hendry. PS what is
scrapple? I thought it was a boardgame for people with a spelling
problem.. On Tue, 09 Feb 1999 03:58:03 GMT, har...@telusplanet.net
(Harry A. Demidavicius) wrote:
>On Mon, 08 Feb 1999 06:50:54 -0800, TJ <gara...@halcyon.com> wrote:
>
>>> Barbara Mayo-Wells wrote:
>>> > That recipe puts one in mind of Haggis.... (which, when first
>>> > I tasted it in Scotland, reminded me of a Penna Dutch dish --
>>> > scrapple.
>>>
>>> Liz wrote:
>>> > Having tasted haggis in Scotland (yech!) and being a frequent
>>> > eater of scrapple (native Philadelphian), I most vociferously
>>> > disagree with your comparison!
>>>
>>> Renee wrote:
>>> > I dunno; I was born and reared in Levittown, PA, and have had
>>> > a few chances to eat scrapple; I have also finally gagged down
>>> > some haggis, and have to say I couldn't tolerate either one.
>>
>>Final common pathway: The Gack Factor.
>>'If something is putrid, it is like anything else that is putrid'?
>>tj
>>whose never tasted either
Laurie Z.
<b...@clark.net> wrote:
> That recipe puts one in mind of Haggis.... (which, when first I tasted it
> in Scotland, reminded me of a Penna Dutch dish -- scrapple. Nothing new
> under the sun, I guess.
Excuse me, I believe you've misspelled 'Crapple'
Laurie Z. MST #65818
You do it, I'm bitter. -Crow
Marc R. Mercer
>
> Haggis is unlike anything else.
I don't think anyone will argue that point.
> our former colony, the USA,, who seemingly can't remember what
> food should taste like,
Oh, but we do! That's really the reason we seceded, it wasn't taxation!
> who else would have stock from cubes or tins, and
> fetishes for junk-food, such as Macdonalds, Kentucky Fried whatever,
> pizzas, and hamburgers made from God-only-knows what meat.
Well, no one else; I guess that's what makes us Americans.
> Seriously though folks, and all kidding apart, when prepared and
> served properly, haggis is a wonder,
Seriously, we wonder how anyone could actually eat this...
>for those of you who dont like weird offal such as lungs and lights,
In other words, all of us.
> a delightful old recipe that uses just the liver, with suet,
Aaagh!!
> And it is cooked in a steamer rather than in a sheeps stomach..
Oh, well THAT makes me feel a lot better.
>The only off-putting thing is the smell of the liver when you boil it,
ONLY?!
> when served properly, with a wee dram or 2...
- or a fifth...
> and some black pudding, maybe a kidney,
Bleeaaghh!!
Oh, Doug, I'm just "yanking" your chain, no offense meant (you can take
a joke, I hope?);-D Most Americans of my generation are just not big
guts n' organ-eaters, but hey - that just means more Haggis for you,
right? p.s. - Keep on with the Scotch whiskey; now THAT I like!
Renee
deep-fried Mars bars...
Renee
In article <36c17a52...@news.global.co.za>,
doug...@global.co.za (Doug Hendry) wrote:
> Haggis is unlike anything else. As a haggis-afficionado let me assure
> you, that haggis is one of the most under-rated delicacies in the
> world. The main problem seems to be with some of the inhabitants of
> our former colony, the USA,, who seemingly can't remember what good
> food should taste like, with their pre-occupation with 'dangerous'
> eggs, chloresterol, salt, and everything else that makes food
> worthwhile. I mean, who else would have stock from cubes or tins, and
> fetishes for junk-food, such as Macdonalds, Kentucky Fried whatever,
> pizzas, and hamburgers made from God-only-knows what meat. OK, so you
> have Brennans in New Orleans, which used to do a passable Eggs
> Benedict, but that's not much to show for more than 223 years of
> Independence is it?
> Seriously though folks, and all kidding apart, when prepared and
> served properly, haggis is a wonder, and, for those of you who dont
> like weird offal such as lungs and lights, I have a delightful old
> recipe that uses just the liver, with, suet, onions, oats and spices.
> And it is cooked in a steamer rather than in a sheeps stomach..If
> anyone would like it pse ask? The only off-putting thing is the smell
> of the liver when you boil it, which is an essential part of the
> preparation. But it tastes delicious, and when served properly, with
> mashed neeps and a wee dram or 2 it is delicious. Even better served
> hot, sliced and fried up for breakfast, with a bit of bacon, and some
> black pudding, maybe a kidney, some eggs, and perhaps a kipper?
> Excuse the dribble on the yr screen? Doug Hendry. PS what is
> scrapple? I thought it was a boardgame for people with a spelling
> problem.. On Tue, 09 Feb 1999 03:58:03 GMT, har...@telusplanet.net
> (Harry A. Demidavicius) wrote:
>
> >On Mon, 08 Feb 1999 06:50:54 -0800, TJ <gara...@halcyon.com> wrote:
> >
> >>> Barbara Mayo-Wells wrote:
> >>> > That recipe puts one in mind of Haggis.... (which, when first
> >>> > I tasted it in Scotland, reminded me of a Penna Dutch dish --
> >>> > scrapple.
> >>>
> >>> Liz wrote:
> >>> > Having tasted haggis in Scotland (yech!) and being a frequent
> >>> > eater of scrapple (native Philadelphian), I most vociferously
> >>> > disagree with your comparison!
> >>>
> >>> Renee wrote:
> >>> > I dunno; I was born and reared in Levittown, PA, and have had
> >>> > a few chances to eat scrapple; I have also finally gagged down
> >>> > some haggis, and have to say I couldn't tolerate either one.
> >>
> >>Final common pathway: The Gack Factor.
> >>'If something is putrid, it is like anything else that is putrid'?
> >>tj
> >>whose never tasted either
> >My gawd; me agree with the opinions of a non-meat eater? This has to
> >be a "first". [OTOH, in this instance, we may both be right!]
> >Harry Demidavicius
>
>
"Old friends to trust, old wood to burn, old authors to read."
Barbara Mayo-Wells
for haggis posted here... could you e-mail also, just in case it slips by?
As the person who started the haggis/scrapple controversy, I feel compelled
to explain that in comparing haggis to scrapple I intended a compliment...
the texture, the seasoning, though not the presentation, seemd to me very
similar.
IMHO, few things make a nicer complement to breakfast than scrapple dredged
in flour and fried until really crisp, served piping hot with a bit of
really cold applesauce on the side. Here in the mid-Atlantic region, the
best brand of scraple (again, IMHO) is RAPA, short for Ralph and Paul Adams
BTW, which is made in Bridgewater, Delaware.
The following scrapple recipe came from my grandmother Bess Mitchell
(1881-1964), though it may have originated with her elder sister Elva
Helmbold (b. 1873), who lived on a farm in Pennsylvania. This recipe
pre-dates mechanical refrigeration.
Most of my grandmother's recipes consisted of lists of ingredients, the
assumption being that any competent cook would know what to do with them.
Those recipes (like this one) that included instructions often omitted
steps or (as here, where the buckwheat flour is listed but never mentioned)
failed to tell what & when to do with some of the ingredients.
I've never made this recipe, wouldn't know where to find a boiler that
would hold 10 quarts plus pigs feet. But I can truly say that grandmother
was a superlative cook, and that all of her recipes that I've been able to
figure out have turned out to be tasty indeed.
SCRAPPLE
1 set pigs feet
1/2 tsp pepper
3 cups buckwheat flour
1 tsp summer savory
2 tbsp cooking salt
6 cups corn meal
1 tsp powdered thyme
1 tsp powdered sage
Wash well and put feet in boiler with 10 quarts of cold water. Boil until
meat and skin fall from bones. Remove all meat and cut it quite firm.
Strain stock; return stock and meat to boiler. When boiling, add the
cornmeal very slowly, stirring constantly. Add herbs; boil half an hour,
stirring often. Pour into square pans and set in a cold place for 2 or 3
days. Remove fat that forms on top.
Not part of the recipe: Slice the scrapple into squares about 3 x 3 (or
rectangles about 3 x 5) and 1/2 inch thick. Dredge in flour. Have ready a
pan of fairly hot oil (the scrapple should sizzle when you put it into the
pan, not just sit there absorbing oil), but turn the heat down so that the
scrapple doesn't scorch. Cook it until a nice crisp crust forms, turn and
cook the other side. Drain on paper toweling to remove excess oil. Serve
piping hot.
Bob Y.
>Haggis is unlike anything else. As a haggis-afficionado let me assure
>you, that haggis is one of the most under-rated delicacies in the
>world. The main problem seems to be with some of the inhabitants of
>our former colony, the USA,,
<snip>
My God, another idiot who can't forget 1776!
Bob Y.
That's the way the Nieman-Marcus cookie crumbles.
Harry A. Demidavicius
wrote:
>In article <01be521c$6a7ea840$99068fa8@default>, "Barbara Mayo-Wells"
><b...@clark.net> wrote:
>
>> That recipe puts one in mind of Haggis.... (which, when first I tasted it
>> in Scotland, reminded me of a Penna Dutch dish -- scrapple. Nothing new
>> under the sun, I guess.
>
>Excuse me, I believe you've misspelled 'Crapple'
>
>Laurie Z. MST #65818
>You do it, I'm bitter. -Crow
I believe you should use the diminutive of 'Crap ...ple'
Harry Demidavicius
Doug Hendry
seekers of culinary excellence.
Haggis, taken from "Cookery In Colour", by Marguerite Patten, 1960.
serves 4 people.
8 oz lambs liver, 4 oz suet, 2 onions, 1 breakfast cup oatmeal, salt
and paper.
Cover the liver with water and boil for 40 minutes. Drain, and keep
the liquid.
Mince the liver finely.
Parboil the onions and then chop small with the suet.
Brown the oatmeal by tossing quickly in a heavy-based pan over the
fire.
Now combine the minced liver, suet, onions, and oatmeal and season
with salt and pepper. Moisten with the liver in which the liver was
boiled. Turn into a greased bowl, or steamer, cover with greaseproof
paper, and steam for 2 hours. Beautiful!!!On Wed, 10 Feb 1999 17:32:42
GMT, doug...@global.co.za (Doug Hendry) wrote:
>Haggis is unlike anything else. As a haggis-afficionado let me assure
>you, that haggis is one of the most under-rated delicacies in the
>world. The main problem seems to be with some of the inhabitants of
>>>> Barbara Mayo-Wells wrote:
>>>> > That recipe puts one in mind of Haggis.... (which, when first
>>>> > I tasted it in Scotland, reminded me of a Penna Dutch dish --
>>>> > scrapple.
>>>>
Renee
rdy...@wcc.net wrote:
> On Wed, 10 Feb 1999 17:32:42 GMT, doug...@global.co.za (Doug Hendry) wrote:
>
> >Haggis is unlike anything else. As a haggis-afficionado let me assure
> >you, that haggis is one of the most under-rated delicacies in the
> >world. The main problem seems to be with some of the inhabitants of
> >our former colony, the USA,,
>
> My God, another idiot who can't forget 1776!
ROFLMAO.....
>
> Bob Y.
>
> That's the way the Nieman-Marcus cookie crumbles.
>
"Old friends to trust, old wood to burn, old authors to read."
T TOOZZ
think that, although I haven't had one yet, there must be a yummy plate of
haggis out there somewhere. Probably a holiday "treat" made with loving care
by someone's g'mum.
I never had tastey scrapple either. The stuff that has been served to me has
generally been bland - lacking mush taste at all. Hmmmm - noticed my "mush"
typo - mut've been Fruedian 'cause it hasn't had too much in the way ofa
consistancy.
It took me years to find a tasty plate of tripe. As with haggis (and other
stuff) I'd try someone's dish when it was offered and focus on the taste rather
than what it was made of.
To me the only reson I demure from having kippers for breakfast is that my cats
won't leave me to enjoy it. I ate some two weeks ago, but had the firesight to
make a portion for them.
Kidneys is another problem food as they are often mishandled. It took a long
time to find a steak and kidney pie that was to my liking, but I kept trying
and have had several yummy meals. One from a friend's mum in Norfolk, Va.: his
Grandmum in Camden Town, London my friend Alison's mum in North Kingstown,
R.I.; her mum in Bradford, Yorkshire; and the "Earl of March" ( I call it the
"March of Hare" for the manager has a demeanor that geta me almost to rolling
on the floor[ I'm being cautious 'cause this is a very small world]) near
Portsmouth. "The March of Hare" serves theirs with Yorkshire pudding.
My friend Alison is a vegaterian and loves Yorkshire pudding. I haven't the
heart to tell her how it's made. The same with gelatin desserts.
Haven't tried chitterlings yet 'cause I don't know of anyone who, or has a
grandmum who, makes 'em. Be rest assured though if a plate of 'em was put in
front of me I'd eat 'em up.
Thechief difference between the technique for cookin' kidneys and chitterlings
is that one boils the piss out of kidneys and boils the shit out of
chitterlings. ( Think humour!!!)
Lindsay Endell
T TOOZZ wrote in message
<19990221222851...@ng-fs1.aol.com>...
>My friend Alison is a vegaterian and loves Yorkshire pudding. I
haven't the
>heart to tell her how it's made. The same with gelatin desserts.
>
Well, gelatine desserts, yes, but how is Yorkshire pudding not
vegetarian? It's not *vegan, certainly, but I think it's vegetarian.
Linz
--
Oh, not really a pedant, I wouldn't say.
http://www.gofar.demon.co.uk/ - Issue 1 available now
In AUE all Englishes are equal, though each is more equal than all
the others.
R Lieblich, AUE
Chef Bob
Rib, would definitely not qualify it to be vegetarian...However, if you made
it with out the drippings more like a Popover, then you might provided that
person ate eggs and dairy...
Chef Bob....
Lindsay Endell <{$linz$news$}@gofar.demon.co.uk> wrote in message
<7b0pa8$l3l$1...@yama.mcc.ac.uk>...
Carmen Bartels
>
> Scrapple is the bits 'n' pieces of pig that can't be sold because
> they're not in big enough chunks, ground with cornmeal and spices, and
> formed into a brick.
>
> It's delicious.
>
Agreed.
Only we use coarse semolina for it and commercially they often add
beef.
Carmen,
who had home-made Pottwurst from her relatives while they still raised
pigs
--
Carmen Bartels elfgar@OSB, elfgar@Xyllomer
ca...@squirrel.han.de caba@irc
Allan Johnston
maligning our national dish!
As a Scotsman I must protest! How many American dishes have been
immortalised in verse? (To a Haggis---Robert Burns)
Besides, Haggis have feelings too.
On the other hand, there is quite an accurate description one hears
from time to time: A Haggis is shaped like a football (soccer
ball) You don't know whether to eat it, or kick it, and after you've
eaten it, you wish you had kicked it!
--
Regards,
Allan Johnston
Lynn K Busby
<allan.j...@cableol.co.uk> writes
an incredibly good haggis) at a Burn's Night and loved it! Would much
appreciaite a recipe! Thanks.
--
Lynn K Busby
Kaari Jae
>
> James Andrews <jand...@mail1.sas.upenn.edu> wrote:
> >
> > Scrapple is the bits 'n' pieces of pig that can't be sold because
> > they're not in big enough chunks, ground with cornmeal and spices, and
> > formed into a brick.
> >
> > It's delicious.
> >
>
> Agreed.
> Only we use coarse semolina for it and commercially they often add
> beef.
>
> Carmen,
> who had home-made Pottwurst from her relatives while they still raised
> pigs
>
Pottwurst??? And pray tell what is that??? Some sort of a German version
of Anduillettes??
Kaari
--
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=================================================
- - - - - - - - - - - - - - - - - - - - - - - - - - - -- - - - - - - -
Carmen Bartels
> Carmen Bartels wrote:
>>
>> James Andrews <jand...@mail1.sas.upenn.edu> wrote:
>> >
>> > Scrapple is the bits 'n' pieces of pig that can't be sold because
>> > they're not in big enough chunks, ground with cornmeal and spices, and
>> > formed into a brick.
>> >
>> > It's delicious.
>> >
>>
>> Agreed.
>> Only we use coarse semolina for it and commercially they often add
>> beef.
>>
>> Carmen,
>> who had home-made Pottwurst from her relatives while they still raised
>> pigs
>>
>
> Pottwurst??? And pray tell what is that??? Some sort of a German version
> of Anduillettes??
>
One of the local names for what is termed scrapple in USA ;-)
At least that I infer from the description of scrapple.
Other names for it are Knipp (without the blood, Pottwurst has blood)
or Calenberger (or any other region) Pfannenschlag.
Carmen
C.L. Gifford
> As a true Scot, do you have a recipe for stovies?? Had some (as well as
> an incredibly good haggis) at a Burn's Night and loved it! Would much
> appreciaite a recipe! Thanks.
> --
> Lynn K Busby
Here is one I use.
Charlie
<><
Stovies
6 large potatoes
2 medium onions
handful of chopped parsley (optional - sometimes I use it,
sometimes I don't)
1/3 cup butter
salt
pepper
Beef stock
Peel the potatoes and onion and slice thinly. In a heavy pan,
arrange potatoes and onions in layers and sprinkle each layer
with parsley. Dot each layer with butter and sprinkle with salt
and pepper. Add just enough stock to keep the potatoes from
burning (about 1 cup or so). Cover tightly and simmer very gently
until potatoes are soft. Serves 4.
Lynn K Busby
>Here is one I use.
>Charlie
> <><
>
>Stovies
>
>6 large potatoes
>2 medium onions
>handful of chopped parsley (optional - sometimes I use it,
>sometimes I don't)
>1/3 cup butter
>salt
>pepper
>Beef stock
>
>Peel the potatoes and onion and slice thinly. In a heavy pan,
>arrange potatoes and onions in layers and sprinkle each layer
>with parsley. Dot each layer with butter and sprinkle with salt
>and pepper. Add just enough stock to keep the potatoes from
>burning (about 1 cup or so). Cover tightly and simmer very gently
>until potatoes are soft. Serves 4.
C.L. Gifford
Your are welcome. It is rather good. Another one of those old
recipes that outlast all fads.
Charlie
<><
Michael Edelman
> > > Scrapple is the bits 'n' pieces of pig that can't be sold because
> > > they're not in big enough chunks, ground with cornmeal and spices, and
> > > formed into a brick.
Proper scrapple is made from the meat extracted from a pig's head by boiling.
Sounds like a great activity for the entire family.
Lynn K Busby
writes
--
Lynn K Busby
Alan Boles
news:5a0yBCA9...@phoenixcons.demon.co.uk...
:In article <36DEBA07...@mich.com>, Michael Edelman <m...@mich.com>
I thought that this was head cheese ... Yumm !!!
Kaari Jae
Could be both :) but it's NOT jelly trotters :)
Kaari
--
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you worked hard and prospered, someone else
would do it for you."
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Lindsay Endell
Chef Bob wrote in message <#x#TyfqY#GA.309@upnetnews03>...
>Because true Yorkshire is made with the drippings from a Beef Roast
or Prime
>Rib, would definitely not qualify it to be vegetarian...However, if
you made
>it with out the drippings more like a Popover, then you might
provided that
>person ate eggs and dairy...
>
okay :-).
Linz, the "reply to" does work...
--
Oh, not really a pedant, I wouldn't say.
http://www.gofar.demon.co.uk/ - Issue 2 available now