Scrapple (ponhaws)
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Hog's head | |
| Water | ||
| Salt & pepper | ||
| 1 | teaspoon | Sage, powdered |
| Corn meal, yellow | ||
Directions
Separate one hog's head into halves. Take out the eyes and brains.
Scrape and thoroughly clean the head. Put into a large kettle and cover with 4 or 5 quarts of cold water. Simmer gently for 2 or 3 hours, or until the meat falls from the bones. Skim off grease carefully from the surface; remove meat, chop fine and return to the liquor. Season with salt & pepper to taste and 1 tsp sage. Sift in granulated yellow corn meal, stirring constantly, until the mixture is thickened to the consistency of soft mush. Cook slowly for 1 hour, watching carefully as it scorches easily. When sufficiently cooked, pour into greased oblong tins and store in a cool place until ready to use. Cut in thin slices and fry in hot fat until crisp and brown.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
From: Rich Harper Date: 06-19-95 (164) Fido: Home Co