"George Leppla" <george@cruisemaster.com> wrote in message
news:hd43e0029s3@news2.newsguy.com...
snip

> Hmmm. The more I read, the less distinct the line is between souse and
> head cheese. I guess it really doesn't matter... it is all good as far
> as I am concerned.
>
> George L
>
That is very probably true. Take a dish, any dish, and each cook makes it
slightly different and regionally it may be called something slightly
different. I've no problem with that. As you say, it's all good. I've got
to go look up a recipe now. I think it is pork and veal to make a loaf for
sandwiches. Hope I can find the recipe. I'm hungry for the stuff now.
Janet