Scrapple Or Pawnhaas 1 Recipe
Yield: 1 batchRecipe by luhu.jp
Ingredients:
3 quart: Broth,
1/2 tsp: Pepper,
2 cup: Cooked Pork Meat, cut fine
1/2 tsp: Sage, if desired
2 tsp: Salt,
Cornmeal,
Directions:
To make the broth:
Boil together one cleaned hogs head, with heart and liver and pieces
of pork for several hours. Remove the meat from bones and grind.
To make the scrapple:
Bring the broth to a boil. Into it dribble cornmeal, stirring
constantly, until the consistency of mush has been achieved. Add
meat and seasonings.
Cook slowly in a heavy kettle or double-boiler, stirring constantly
for the first 15 minutes and then frequently for a half hour. Pour
into loaf pans about three inches deep and keep in a cool place. To
serve, slice 1/4 inch thick and fry in hot fat until brown on both
sides.
Source: Edna Eby hellers Dutch Cookbook, revised Entered into
Meal-Master by Stephen Haffly
Submitted By STEPHEN HAFFLY On 05-15-95
Source from luhu.jp
Boil together one cleaned hogs head, with heart and liver and pieces
of pork for several hours. Remove the meat from bones and grind.
To make the scrapple:
Bring the broth to a boil. Into it dribble cornmeal, stirring
constantly, until the consistency of mush has been achieved. Add
meat and seasonings.
Cook slowly in a heavy kettle or double-boiler, stirring constantly
for the first 15 minutes and then frequently for a half hour. Pour
into loaf pans about three inches deep and keep in a cool place. To
serve, slice 1/4 inch thick and fry in hot fat until brown on both
sides.
Source: Edna Eby hellers Dutch Cookbook, revised Entered into
Meal-Master by Stephen Haffly
Submitted By STEPHEN HAFFLY On 05-15-95
Source from luhu.jp