Scrapple 4 - ahc
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Pork shoulder |
| ¼ | pounds | Pork liver |
| 1 | cup | Yellow corn meal |
| 2 | teaspoons | Salt |
| ¼ | cup | Onions; chopped fine |
| 1 | dash | Ground cloves |
| ¼ | teaspoon | Dried thyme |
| 1 | teaspoon | Dried sage |
| 1 | teaspoon | Dried marjoram |
| ½ | teaspoon | Freshly ground pepper |
Directions
Combine pork shoulder and liver in a saucepan with 1 quart water and cook, over moderate heat, for 1 hour. Drain, reserving the broth.
Discard all bones and chop meat fine. Blend corn meal, salt, 1 cup water, and 2 cups of the broth in a saucepan. Cook, stirring constantly, until thick. Stir in meat, onions, all the spices and herbs. Cover and simmer gently for about 1 hour over a very low heat.. Pour into a 9 x 5 x 3 inch loaf pan and chill until firm. Cut into slices about ½-inch to ¾-inch thick, dust lightly with flour, and fry in a little heated shortening over a moderate heat until crisp on both sides. Serve at once.
_American Heritage Cookbook_, 1980. ISBN 0-517-38553-3. Typos by Jeff Pruett.