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Title: Scrapple 3 - Tapdc
Categories: Entree Side Regional Pork
Yield: 5 Servings
3 | qt | Broth |
2 | c | Cooked pork meat; cut fine |
3 | c | Corn meal |
2 | ts | Salt |
1/2 | ts | Pepper |
1/2 | ts | Sage, if desired |
Make the broth by boiling together one cleaned hog's head with heart and liver and pieces of pork. [City folks may have to make do with pork roast or some such - JP.] Cook several hours. Remove the meat from the bones and measure. What is left can be used in making meat puddings. Bring the meat and broth to a boil. Into it dribble the corn meal, stirring constantly until the consistency of mush has been achieved. Add seasonings and cook slowly for an hour. Pour into loaf pans, 9 x 5 x 3 inches, and cool. Slice and fry when cold.
Option: substitute 1/3 cup buckwheat for 1/3 cup of the cornmeal above.
_The Art of Pennsylvania Dutch Cooking_, Edna Eby Heller, 1968. Galahad Books. ISBN 0-88365-355-9. Typos by Jeff Pruett.
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