Buckwheat Scrapple Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1/2 each: Hogs head,
1 each: Liver,
1 each: Heart,
1 each: Sweetbreads,
Corn meal, yellow
Buckwheat flour,
Salt & pepper,
Sage, powdered
Mace,
Directions:
Separate one hogs head into halves. Take out the eyes and brains.
Scrape and thoroughly clean the head. Put 1/2 of the head, along with
the liver, heart and sweetbreads of the hog into a large kettle and
cover with 4 or 5 quarts of cold water. Simmer gently for 2 or 3
hours, or until the meat falls from the bones. Skim off grease
carefully from the surface; remove meat, chop fine and weigh the
meat. For every 3 pounds of meat, use 2 pounds of meal (2 parts corn
meal and 1 part buckwheat flour), 2 tsp salt, 1/2 tsp pepper, 1 tsp
sage, and 1 tsp mace. Cook slowly over low flame about 1 hour. Pour
into pan and let stand until cold. Cut in slices and fry until golden
brown. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes,
Culinary Arts Press, 1936.
Source from luhu.jp
Scrape and thoroughly clean the head. Put 1/2 of the head, along with
the liver, heart and sweetbreads of the hog into a large kettle and
cover with 4 or 5 quarts of cold water. Simmer gently for 2 or 3
hours, or until the meat falls from the bones. Skim off grease
carefully from the surface; remove meat, chop fine and weigh the
meat. For every 3 pounds of meat, use 2 pounds of meal (2 parts corn
meal and 1 part buckwheat flour), 2 tsp salt, 1/2 tsp pepper, 1 tsp
sage, and 1 tsp mace. Cook slowly over low flame about 1 hour. Pour
into pan and let stand until cold. Cut in slices and fry until golden
brown. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes,
Culinary Arts Press, 1936.
Source from luhu.jp