Title: Scrapple 2 - Tapdc
Categories: Entree Side Regional Pork
Yield: 10 Servings

3	lb	Spareribs
3 1/2	c	Beef broth (2x 14 oz cans)
1	ts	Salt
1/8	ts	Black pepper
1	md	Onion; chopped fine
1	ts	Dried parsley
2		Bay leaves
2	c	;water
2 1/2	c	Corn meal
		Flour
		Shortening

Cook spareribs in beef broth in which salt, pepper, onion, parsley, and bay leaves have been added. Simmer for 2-1/2 hours. Remove meat from broth and strain broth. Cut meat from bone and gristle. Put meat through meat chopper. Return to broth and bring to a boil. Slowly add water to corn meal while stirring. Add some of the hot broth too. Pour corn meal mixture into boiling broth and cook until very thick (about 10 minutes). Pour into 2 loaf pans, 9 x 5 x 3 inches. Chill. When cold, cut into 1/2-inch slices and coat with flour before frying. Fry in very little shortening until outside is very brown and crisp.

_The Art of Pennsylvania Dutch Cooking_, Edna Eby Heller, 1968 Galahad Books. ISBN 0-88365-355-9. Typos by Jeff Pruett.

previous

next