[Sca-cooks] brawn by another name

[Pixel, Goddess and Queen]

(finally reading again after the holiday)

EEW! Yech! Bleh! Ptooey!

Ick.

I was traumatized by this at an early age. My grandparents and their
daughters (my mother and aunt) ate it, none of us kids could stand it.
*shudder*

That said, I'll eat scrapple. Go figure.

Margaret


On Thu, 28 Nov 2002, Jill Koski wrote:

> Sounds like what was called sulz, sultz, or sulze in
> eastern Wisconsin in a heavily German, Bohemian and
> Polish-descended area.
>
> Lady Johanna de Swynford, briefly de-lurking
>
> --
> [ Picked text/plain from multipart/alternative ]
>
> Sounds suspiciously like what is made and sold in the Dutch
> Fork as
> Souse M=
> eat.
> Mordonna
>  Robyn.Hodgkin at affa.gov.au wrote:
>
> ------------------------------------------snip-----------------------------=
> -----------------------------
> Modern Braun/Brawn, at least in my family, is a very
> different beast
> from t=
> he period recipes I have seen - I suppose the best
> description is a
> meat ba=
> sed aspic made from boiling bits of pigs (mum used to use a
> pigs head).
> It =
> ends up like a really solid jelly with lots of meaty bits
> in it, that
> you s=
> lice and make sandwiches from. (sample recipe below) I can
> see how this
> dev=
> eloped from the medieval Brawn, being the meat of boar in
> recipes such
> as B=
> rawn en Peuerade.---
>
> ---------------------------------------snip--------------------------------=
> ------------------------------
>
>
>
>
>
> __________________________________________________
> Do you Yahoo!?
> Yahoo! Mail Plus - Powerful. Affordable. Sign up now.
> http://mailplus.yahoo.com
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at ansteorra.org
> http://www.ansteorra.org/mailman/listinfo/sca-cooks
>