SC - making liver pudding

[david friedman]

At 7:42 PM -0400 7/19/98, Mordonna22 at aol.com wrote:
>
>Can anyone help me with documentation for meat dishes called puddings?  I know
>that in my in-laws part of the country (a part of South Carolina settled by
>Germans and thus called the "Dutch Fork") we make liver pudding.  You take the
>organ meat, the tongue, some of the skin, and the well cleaned feet, and boil
>it with salt, pepper,  cayennes, and onions until the liver begins to
>disintegrate and the dish has begun to be gelatinous.  Cool it and either
>shape it into cakes or stuff it into the pig intestines.  When cooled and
>shaped, it is called liver pudding.
>
There are English 14th-15th c. dishes called jelly in various spellings
which are meat or sometimes fish cooked down in wine and/or vinegar and/or
water, the meat versions including pig's feet or calves' feet, wher you put
the meat on a dish, strain the sauce, pour the sauce over the meat and let
cool.  I don't know of any organ meat versions, and I can't remember any
onions. It's not very close, but it is the closest I can think of.

Elizabeth/Betty Cook


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