Grandma black's scrapple

Yield: 8 Servings

Measure Ingredient
2 pounds Fresh pork; See notes b
2 quarts Boiling water
2 teaspoons Salt
1½ cup Cornmeal
2 cups Cold water
¼ teaspoon Pepper
¼ teaspoon Savory and sage; mixed
\N \N Salt; to taste
\N \N Stock from boiled pork
\N \N Flour
\N \N Hot oil
\N \N Maple syrup

Simmer pork in boiling water with 2 teaspoons of salt until meat is very tender (about 2 hrs). Save Stock. Shred the cooked pork with a fork into fine pieces or threads. Bring to boil 1 quart of stock. Mix cornmeal and cold water, then add to boiling stock stirring in to prevent clumps. ( I think my Mom used all stock no water.) Cook stirring until thick. Add seasonings. Stir the meat to the cornmeal mush and cook for 5 minutes. Pour into a buttered loaf pan 9x5x3. Chill until firm. Slice ¼-½ inch thick slices ( We like ours thin and crispy) Dip the slices in flour to coat lightly and brown them on both sides in hot oil. Serve hot with lots of syrup. Some people like them plain or with butter. My brother ate his with ketchup. (But he was a weird eater and ate EVERYTHING with ketchup then.) NOTES : a. Or 2 servings if I am very hungry and haven't had any for a while. b. We use a piece of fresh shoulder or something even if it has a bone, and I think we prefer a bone. Grandma usually fixed this any time of the yea, but I always think of the day after Easter. She always liked to have a fresh ham on Easter and would boil the hock down for scrapple Easter night and fix the mush up. The next morning she would fry up enough scrapple for a small army. I guess with 4 kids and their spouses, 8 grand kids and too many 2cnd and 3rd cousins around plus parents and other friends and relatives, we were a small army.

Recipe by: Jim Black

Posted to TNT Recipes Digest by lisastnt@... (Lisa L Dixon) on Mar 16, 1998

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