Speaking of, did you know that Hemingway spelled bologna
"polony"?

I did not. That's a South African word. I wondered where he picked
it up. I read his bio a long time ago. As I recall his safari trips
were all in Kenya, Tanganyika and the Congo.

At the time I learned this (high school) I had
a theory that it was a conflation with kielbasa,
a sausage of not as objectionable texture nd
stuffed into smaller casings.

Also, not as easily explainable, in HMS Pinafore
Gilbert and Sullivan have Buttercup sing "I've
chickens and conies and pretty polonies/And
excellent peppermint drops. From the pit in
those days I heard "kittens and conies" and
wondered what British seamen would be doing
with those animals during a long voyage. Also,
how long would the foodstuffs have lasted.

Title: Polony - South African Bologna
Title: Gatsby
Categories: African, Sandwiches
Yield: 1 Serving

Gatsby
Polony
French fries
Toppings
Condiments

A South African fast-food meal, made up of a big gatsby roll (large
baked unsliced bread), and filled with either polony, viennas, ham
or steak (any meat really) and chips (french fries), salads and
sauces (of your choice...ketchup, chilli, etc) ... a fantastic
ending to night of drinking and partying! Can be bought at most
local take-away shops.
From: The Urban Dictionary

Odd. A welfare steak-frites sandwich.

... Booze can fan the fires of passion that smolder within.

Appropriate for Valentine's day perhaps. Any possible
fires were smothered here by 4 inches of rain; the
average February rainfall is 3.5 inches total (this is
the rainy season - annual rainfall is 10 to 14").
Coming back from the cardiologist we went past a flooded
area, of which Lilli scoffed, it floods there all the
time, but on the news that evening the owners of that
property were interviewed in front of their drowned
car in the front yard.

Cream peppermint drops
categories: sweets, historical, don't know if it works
yield: 1 batch

1/2 c water
2 c sugar
peppermint extract

Put water and sugar into clean saucepan and boil slowly,
without stirring, until it spins thread from the tip of
a spoon dipped into it. Take from the stove, leave it
untouched until it is about blood-warm, then stir
steadily, always in one direction until the mixture
begins to become creamy. Flavor to taste with peppermint,
adding cautiously so as not to get the flavor too strong.

Drop by teaspoonful upon waxed paper, being careful not
to put the drops too close together. A candy dipper works
better to do this, if you have one.

justapinch.com
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Quoting Michael Loo to Jim Weller <=-

Also, not as easily explainable, in HMS Pinafore
Gilbert and Sullivan have Buttercup sing "I've
chickens and conies and pretty polonies/And
excellent peppermint drops.

Apparently it's an English term for a bologna like sausage as well
as a South African one.

From: www.foodsofengland.co.uk/polony.htm

Polony Sausages (or polony, pelonie, pullony)

Large sausage of finely ground meat (typically pork and beef)
cooked in a red or orange skin. Typically sliced and served cold.

Known at least since 'The whole Body of Cookery Dissected' by
William Rabisha, 1661 (Rabisha. 1661). The name may be a corruption
of 'Bologna', the Italian city famous for this type of sausage
while the word baloney, meaning 'nonsense' may derive from the the
low quality scraps of meat used to make the sausage.

Original Receipt in 'English Housewifry' by Elizabeth Moxon, 1764
(Moxon 1764). Similar in Family Guide 1747

152. To make PULLONY SAUSAGES.
Take part of a leg of pork or veal, pick it clean from the skin or
fat, put to every pound of lean meat a pound of beef-suet, pick'd
from the skins, shred the meat and suet separate and very fine, mix
them well together, add a large handful of green sage shred very
small; season it with pepper and salt, mix it well, press it down
hard in an earthen pot, and keep it for use.-When you use them roll
them up with as much egg as will make them roll smooth; in rolling
them up make them about the length of your fingers, and as thick as
two fingers; fry them in butter, which must be boiled before you
can put them in, and keep them rolling about in the pan; when they
are fried through they are enough.

Original Receipt from 'The English Cookery Book' edited by JH Walsh
Walsh 1859;

Large Smoked Sausages Or Polonies.
347. Season fat and lean pork with some salt, saltpetre, black
pepper, and allspice, all in fine powder, and rub into the meat;
the sixth day cut it small, and mix with it some shred shalot or
garlic, as fine as possible; have ready an ox-gut that has been
scoured, salted, and soaked well, and fill it with the above
stuffing; tie up the ends, and hang it to smoke as you would hams,
but first wrap it in a fold or two of old muslin; it must be
high-dried. Some eat it without boiling, but others like it boiled
first. The skin should he tied in different places, so as to make
each link about eight or nine inches long.


Cheers

Jim


... Don't argue with me. This is Science.

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