Scrapple 4 - Ahc Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1 1/2 lbs: Pork shoulder,
1/4 lbs: Pork liver,
1 cup: Yellow corn meal,
2 tsp: Salt,
1/4 cup: Onions, chopped fine
1 dash: Ground cloves,
1/4 tsp: Dried thyme,
1 tsp: Dried sage,
1 tsp: Dried marjoram,
1/2 tsp: Freshly ground pepper,
Directions:
Combine pork shoulder and liver in a saucepan with 1 quart water and
cook, over moderate heat, for 1 hour. Drain, reserving the broth.
Discard all bones and chop meat fine. Blend corn meal, salt, 1 cup
water, and 2 cups of the broth in a saucepan. Cook, stirring
constantly, until thick. Stir in meat, onions, all the spices and
herbs. Cover and simmer gently for about 1 hour over a very low
heat.. Pour into a 9 x 5 x 3 inch loaf pan and chill until firm. Cut
into slices about 1/2-inch to 3/4-inch thick, dust lightly with
flour, and fry in a little heated shortening over a moderate heat
until crisp on both sides. Serve at once.
_American Heritage Cookbook_, 1980. ISBN 0-517-38553-3. Typos by Jeff
Pruett.
Source from luhu.jp
cook, over moderate heat, for 1 hour. Drain, reserving the broth.
Discard all bones and chop meat fine. Blend corn meal, salt, 1 cup
water, and 2 cups of the broth in a saucepan. Cook, stirring
constantly, until thick. Stir in meat, onions, all the spices and
herbs. Cover and simmer gently for about 1 hour over a very low
heat.. Pour into a 9 x 5 x 3 inch loaf pan and chill until firm. Cut
into slices about 1/2-inch to 3/4-inch thick, dust lightly with
flour, and fry in a little heated shortening over a moderate heat
until crisp on both sides. Serve at once.
_American Heritage Cookbook_, 1980. ISBN 0-517-38553-3. Typos by Jeff
Pruett.
Source from luhu.jp