Scrapple or pawnhaas 1
1 batch
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | quarts | Broth |
| 2 | cups | Cooked Pork Meat; cut fine |
| 2 | teaspoons | Salt |
| ½ | teaspoon | Pepper |
| ½ | teaspoon | Sage; if desired |
| Cornmeal | ||
Directions
To make the broth:
Boil together one cleaned hog's head, with heart and liver and pieces of pork for several hours. Remove the meat from bones and grind.
To make the scrapple:
Bring the broth to a boil. Into it dribble cornmeal, stirring constantly, until the consistency of mush has been achieved. Add meat and seasonings.
Cook slowly in a heavy kettle or double-boiler, stirring constantly for the first 15 minutes and then frequently for a half hour. Pour into loaf pans about three inches deep and keep in a cool place. To serve, slice ¼ inch thick and fry in hot fat until brown on both sides.
Source: Edna Eby heller's Dutch Cookbook, revised Entered into Meal-Master by Stephen Haffly
Submitted By STEPHEN HAFFLY On 05-15-95