-=> JIM WELLER wrote to DAVE DRUM <=-

 ML> haggis

 RH> scrapple

 JW> Goetta

 DD> Souse

 DD> head cheese

 JW> brawn

 JW> Not to mention potted meat and calve's foot jelly.

I've had potted/devilled meat. I'd have to be "potted" to essay it again. Never
experienced calves foot jelly - except to the extent that bovine feet are used
in making Knox Gelatin.

 DD> You are neither British (directly) nor American - so
 DD> you can heave a big sigh of relief.  Bv)=

 JW> But I must be trilingual in three kinds of English to understand
 JW> everybody!

I applied to Auto Zone for the bi-lingual spiff on my pay because I speak
Canadian, eh?

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Potted Beef
 Categories: Five, Appetizers, Beef, Wine
      Yield: 4 servings

      8 oz Cooked lean beef
      4 oz Butter
      2 ts Meaux mustard
      3 ts Port wine
           Salt & Pepper

  Chop cooked beef finely in food processor.

  Blend in half the butter.

  Stir in mustard, port, and salt and pepper to taste.

  Pack into individual dishes.

  Melt remaining butter and pour over potted beef.

  Chill for 1 hour or until required.

  Serve with hot toast or salad.

  RECIPE FROM: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

... England & America are two countries separated by a common language -- GBS

--- BBBS/Li6 v4.10 Dada-2