[Sca-cooks] wick-a-wack (Weckewerk)
sjk3 at cornell.edu
Sun Aug 15 08:33:18 PDT 2010
> The riddle has just been solved by a comment on the old foodie's blog.
> The German (regional) form is "Weckewerk".
And for those (like me) whose German isn't up to snuff, here's the comment:
> "O that's really funny to find that outside of Germany. It's an old
> specialty of only one region in Germany, of Hessen (capital Frankfurt),
> especially the northern part of it. It's real name is "Weckewerk" and
> it's a traditional boiled sausage or meat pudding if you like, made
> after sluaghtering a pig. "Wecke" is a dialect word for bread rolls
> which were used very often instead of old bread. "Werk" means "work"
Many thanks for the all the ideas you posted. I sent them on to her,
and she was most grateful.
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