Philadelphia Scrapple
Crya...@aol.com
to rec.food.recipes by Sam Waring in 1998.
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Title: PHILADELPHIA SCRAPPLE
Categories: Pork
Yield: 8 servings
2 lb Lean bony pork
2 qt ;Water
1 T Salt
Pepper; to taste
1/2 tsp Sage or poultry seasoning
1/8 tsp Mace
1 cup Cornmeal, fine
1/2 cup Buckwheat flour
Buckwheat flour is the secret of the fine flavor, plus slow browning.
Put meat in kettle, add 1 1/2 quarts. water, salt and pepper. Simmer until
meat is very tender. Skim fat from top, strain off broth and set aside.
Remove meat from bones and chop it fine (do not grind). Pour broth into
sauce pan, add meat, sage and mace and bring to boil.
Combine cornmeal and buckwheat. Slowly stir 2 cup cold water into mixture.
Add a little at a time to meat, keeping it simmering continuously. Stir until
mixture reaches the consistency of soft mush. Lower heat so scrapple will not
scorch (or cook over boiling water for 1 hour), stirring occasionally.
Pour into two 9 X 5 X 3" pans, rinsed with cold water. Chill.
To cook, turn scrapple out of pan and cut into 1/4" or 1/2" slices. Lay
them so slices do not touch, in a cold, heavy skillet. Set over moderate
heat, let brown slowly, but thoroughly on one side. Repeat for other side.
It may take about 30 minutes to brown scrapple properly.
For extra flavor - add two slices pork liver, chopped, with pork.
Courtesy of Joann Pierce - The Cookie Connection
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