Scrapple 1 - Ntc/ryr Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 1/2 lbs: Boneless pork,
, water
2 tsp: Salt,
1/2 tsp: Pepper,
1 tsp: Ground sage,
1 cup: Yellow cornmeal,
Bacon fat,
Directions:
In a 3-quart saucepan, place the meat with water to cover and
salt; cook about 2 hours, until the meat is very tender. Remove the
meat, measure the broth and add water if necessary to make 3 cups of
liquid. Mince the meat very fine, and return with the broth to the
saucepan. Add the pepper and sage. Mix the cornmeal with 1 cup of
cold water, then stir into the meat and broth. Cook over low heat
until thickened, stirring frequently. Then cover and continue cooking
over low heat for 10 minutes longer. Rinse a 9 x 5 x 3-inch loaf pan
with cold water. Turn the cornmeal mixture into the pan. Chill well.
Unmold and cut into 1/2-inch to 3/4-inch slices; flour them and brown
in hot bacon fat. Makes about 6 to 8 servings.
_Recipes of the Young Republic_, compiled by Helen Duprey Bullock.
Heirloom Publishing Co, MCMLXVII. Library of Congress 67-10918.
Typos by Jeff Pruett. *Thanks, Neysa :)*
Source from luhu.jp
salt; cook about 2 hours, until the meat is very tender. Remove the
meat, measure the broth and add water if necessary to make 3 cups of
liquid. Mince the meat very fine, and return with the broth to the
saucepan. Add the pepper and sage. Mix the cornmeal with 1 cup of
cold water, then stir into the meat and broth. Cook over low heat
until thickened, stirring frequently. Then cover and continue cooking
over low heat for 10 minutes longer. Rinse a 9 x 5 x 3-inch loaf pan
with cold water. Turn the cornmeal mixture into the pan. Chill well.
Unmold and cut into 1/2-inch to 3/4-inch slices; flour them and brown
in hot bacon fat. Makes about 6 to 8 servings.
_Recipes of the Young Republic_, compiled by Helen Duprey Bullock.
Heirloom Publishing Co, MCMLXVII. Library of Congress 67-10918.
Typos by Jeff Pruett. *Thanks, Neysa :)*
Source from luhu.jp