Archived posting to the Leica Users Group, 1998/10/14
[Author Prev] [Author Next] [Thread Prev] [Thread Next] [Author Index] [Topic Index] [Home] [Search]At 11:35 AM 1998-10-14 EDT, Bob wrote: >Has anyone had the nerve (guts...better word) to try SCRAPPLE? Of course. I eat it regularly. Heck, I was raised on it -- my grandmother was Penn Dutch. I like haggis, too, the Scottish sheep-based equivalent of pork-based scrapple, though I'll admit it's a bit of a pain to garner the ingredients: most butcher shops don't regularly stock sheep stomachs! Scrapple doused in Karo Syrup is a treat, indeed, almost on par with kippered herring. Marc msmall@roanoke.infi.net FAX: +540/343-7315 Cha robh bas fir gun ghras fir!