We prounced it pawn-haus in Rockingham County. Your description sounds like
another product that we called souse. As I recall, ponhaus was meal based
and souse was jelled with jowl and hog scraps (eyeballs, snoot and lips,
tail, feet, etc).
Wilmer L. Kerns
-----Original Message-----
From: Discussion of research and writing about Virginia history
[mailto:[log in to unmask]] On Behalf Of David Kiracofe
Sent: Thursday, January 11, 2007 4:22 PM
To: [log in to unmask]
Subject: Re: Smithfield Ham Biscuits
In the Valley we call scrapple "panhas." My father says that when
they'd butcher a hog, they use everything but the squeal and panhas was
the last thing before you got to "squeal."
David
David Kiracofe
History
Tidewater Community College
Chesapeake Campus
1428 Cedar Road
Chesapeake, Virginia 23322
757-822-5136
>>> Anne Pemberton <[log in to unmask]> 01/11/07 4:12 PM >>>
Ah, Scrapple! The food of gods! When we were back in Reading we had
breakfast in a restaurant that served it. All us girls had the scrapple,
and
none of our hubbies.
Anne
Anne Pemberton
[log in to unmask]
http://www.erols.com/stevepem
http://www.erols.com/apembert
http://www.educationalsynthesis.org
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