[Sca-cooks] Fruit and Meat

[Ana Valdés]

The Spanish "morcilla" is made on two versions, the "salty" one, with blood,
onions and peppar and the "sweet" one, with blood, pinenuts, raisins, cognac
and orange zest.
The Swedish "bloodpudding" is also made with blood, spices and sugar.
Ana

On Thu, Aug 14, 2008 at 5:26 PM, Elaine Koogler <kiridono at gmail.com> wrote:

> Actually, mincemeat did originally contain meat...my grandmother and aunts
> used to make it every year during the butchering season.  I have also found
> older recipes for it with meat.  I don't have my resources here at work,
> but
> I'll check when I get home.
>
> Kiri
>
> On Wed, Aug 13, 2008 at 6:52 PM, Stefan li Rous
> <StefanliRous at austin.rr.com>wrote:
>
> > Dragon said:
> > <<< I think a large part of the problem is that people in the U.S. are
> > acculturated to assume fruit = sweet = dessert while meat = not sweet
> > = not dessert. >>>
> >
> > Some of this may be true. Can anyone give me a "dessert" dish that *does*
> > contain meat?
> >
> > The only one I could think of is mincemeat pie, but I also believe
> > mincemeat pie doesn't actually contain any meat.
> >
> > Stefan
> > --------
> > THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
> >   Mark S. Harris           Austin, Texas
> > StefanliRous at austin.rr.com
> > **** See Stefan's Florilegium files at:  http://www.florilegium.org ****
> >
> >
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> >
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