Re SC - onion breath/body

[Philip & Susan Troy]

In a message dated 4/15/00 12:44:28 AM Eastern Daylight Time, 
parlei at algonet.se writes:

<< Pölsa (4 servings): 
 Boil barley in stock (2 dl barley to 8-10 dl stock) until soft, then add
 finely chopped (or ground) onions (2) and half a kilogram "meat" (they
 recommend either pure pork, or left-over meat and/or liver), add salt
 and pepper to taste, and perhaps a small amount of syrup, and boil
 together for an additional 10 minutes. Can be eaten directly,
 traditionally with potatoes, or refried in slices.
 ("Rutiga kokboken", 4th ed., ICA Förlag, 1998)  >>

Leave out the onions, pour it into a loaf pan to "set"....and you have 
traditional Amish scrapple!!

Etain