Subj : 11/9 Nat Scrapple Day - 2
To   : All
From : Dave Drum
Date : Mon Nov 07 2022 14:53:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Crusty Scrapple
 Categories: Pork, Offal, Herbs, Chilies
      Yield: 6 Servings
 
      3 lb Pork ribs
      1 ts Salt
      1    California bay leaf
      2 ts Thyme leaves; NOT ground
           - thyme
      5    Whole cloves
      2 lg Yellow onions
      1 c  Cornmeal (coarse)
    1/2 ts Cayenne; or more to taste
    1/2 ts Sage leaves; NOT powdered
           - sage
      1 lb Pork liver
      3 cl Garlic
    1/4 lb Butter
 
  Peel and dice one onion. Simmer pork ribs with salt, bay
  thyme, cloves and onion in the water till the meat falls
  off the bones. Remove the bones and gristle, rub the
  meat into fibers (with your fingers), and reduce this
  pork liquor to about 4 cups by further boiling.
  
  Cool 1 cup of the pork liquor and mix it with coarse
  corn meal and cayenne. Add the sage, rubbing it between
  your fingers to crush it as you put it in.
  
  In your Cuisinart, using the steel blade, grind pork
  liver, the other onion, and the garlic cloves. Fry the
  resulting slurry in butter. Add the cornmeal mixture and
  the pork-liver mixture to the pork liquor and simmer the
  whole thing over a very low flame (or in the top of a
  double boiler) for half an hour. Spread thin into two
  9-inch square pans to cool. (The pans needn't be greased)
  
  To serve, cut and fry squares or fingers with eggs fried
  to your liking on the side.
  
  NOTE: A rough, livery, crusty scrapple.
  
  Yield:  6 to 8 servings.
  
  Mary-Claire van Leunen; DEC Systems Research Center,
  Palo Alto CA
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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