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

[Par Leijonhufvud]

On Fri, 14 Apr 2000, Jim Revells wrote:

> traditionaly Scottish?"  He replied "This is a' Haggis." He gave me a large
> eggroll sized deep fried item which I enjoyed.  Then I asked what was in
> it. The old Scot looked at me & said "If ya' doa' know , ya' dona wana
> know."

Deep fried haggis. I have been told that in (parts of) Scottland you can
buy not only deep fried haggis, but also deep fried pizza, and deep
fried Mars bars. I am given to understand that deep frying is *not* the
standard way to prepare haggis, nor it it the way I have eaten it.

Anyway, if you want another "left-over parts" dish, try Pölsa
(P<o-with-umlauts>lsa). Traditional swedish dish, AFAIK not dosumentably
period. It was traditionally made using hearts, lungs, liver and scraps
when butchering. The cookbooks there days suggest pork and liver as
sources for the meat component. Modern day supermarkets don't carry
lungs, for some strange reason (more the pity, there is a nice recipie
for "Kirgisian lung cheese" that uses milk and lamb or goat lungs; you 
fill the lung with milk, and simmer for a few hours in more milk).

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)

The result is a meat^Wanimal product and onion containing barley
porridge. Dinner plans are being made as I write...

/UlfR

P.S. 1 dl = 1 decilitre = 0.1 litre

- -- 
Par Leijonhufvud                                      parlei at algonet.se
The only problem with troubleshooting is that sometimes trouble shoots back.