MM: Scrapple 1 - Ntc/ryr
---------- Recipe via Meal-Master (tm) v8.05
Title: Scrapple 1 - Ntc/ryr
Categories: Main dish, Side dishes, Breakfast, Regional, Pork
Yield: 6 Servings
1 1/2 lb Boneless pork
;water
2 ts Salt
1/2 ts Pepper
1 ts Ground sage
1 c Yellow cornmeal
Bacon fat
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 :)*
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