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<p>[QUOTE=&quot;patd8643, post: 3643328, member: 5195&quot;]Actually, on the farm, we made a lot of mixtures of meat (left over bits such as ears, tails, guts), gels (from hooves) and grain that were put in large pans on the cold porch to set.&nbsp; Then they could be cut, sometimes fried and served.&nbsp; Liver puds and ponhorst (sp?) come to mind.&nbsp; They would be good for a long time.&nbsp; So certainly a possibility.[/QUOTE]</p><p><br /></p>

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