[Sca-cooks] GIFILLTE FISH ::WAS::: TURKEY GRAVY

[UlfR]

Philip & Susan Troy <troy at asan.com> [2001.11.30] wrote:
> There's probably greater variation among head cheese forms because it is
> eaten all over Europe, while scrapple appears to be more or less
> exclusive to a particular area of the U.S. where there's a PA Dutch
> influence; mostly Pennsylvania, Delaware, and Maryland. I'm speculating
> about Delaware, I confess, but it seems unlikely you'd find it in PA and
> Maryland and _not_ in Delware. Could there be a state law forbidding it?

Scrapple sounds quite similar to the Swedish "pölsa". Generally not
set, sliced and refried (but that _is done_ IIRC) but eaten as is (hot
grey-brown mush!).

UlfR

--
UlfR                                                 parlei at algonet.se
           You're just jealous because the voices talk to me.