SC - Fw: [Trimaris] Meat in a can (no, it's not aboutlistmeat)

[Mordonna22@aol.com]

In a message dated 4/17/00 9:55:20 AM Eastern Daylight Time, 
upsxdls at okstate.edu writes:

<< I've made this using chicken backs, pork neck bones, oxtails, homemade 
vegetable stock.  I've simmered onion, celery, bell peppers with the 
meat, and seasoned the scrapple with everything from sage to tarragon.  I 
have extra stock, I thicken it with roux or cornstarch and make a gravy 
topping.  You want something sweet, use water instead of stock, and add 
honey, brown sugar, or molasses to taste. Serve hot with a pat of butter, or 
allow to harden, slice and fry in clarified butter over very low heat. Too 
bad corn isn't period!  >>

Could you e-mail me privately regarding your efforts in this area? They sound 
fascinating and tasty. :-)

Ras