4 lb pork scraps with bones or 1 hog's h, ead, split
1 tsp salt
6 peppercorns
3 whole cloves
1 bay leaf
2 cup cornmeal
1 onion, finely chopped
1/4 tsp cayenne
1/2 tsp freshly ground nutmeg
1/2 tsp or more ground sage
1 salt and freshly ground pepper
A Recipe for
Scrapple (Allen)
He who eats alone chokes alone. |
| Proverb |
Nothing will benefit human health and increase the chances for survival of life on Earth as much as the evolution to a vegetarian diet. |
| Albert Einstein (1879-1955) |
C is for cookie, it's good enough for me; oh cookie cookie cookie starts with C. |
| Cookie Monster , character on "Sesame Street," U.S. children's television program |
This Recipe for Scrapple (Allen) is one of thousands in the Recipes-to-go Meat Cookbook.
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| Nora Ephron |
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Anybody who believes that the way to a man's heart is through his stomach flunked geography. |
| Robert Byrne |
Man is the only animal that can remain on friendly terms with the victims he intends to eat until he eats them. |
| Samuel Butler |
This is a recipe for Scrapple (Allen) from the recipe cookbook of Recipes-to-go (Meat)
I will not eat oysters. I want my food dead - not sick, not wounded - dead. |
| Woody Allen |
Cookies are made of butter and love. |
| Norwegian Proverb |
Non-cooks think it's silly to invest two hours' work in two minutes' enjoyment; but if cooking is evanescent, so is the ballet. |
| Julia Child |
Dessert is probably the most important stage of the meal, since it will be the last thing your guests remember before they pass out all over the table. |
| The Anarchist Cookbook |
Look, there's no metaphysics on earth like chocolates. |
| Fernando Pessoa |
What garlic is to food, insanity is to art. |
| Anonymous |
Here's a Pennsylvania Dutch version of scrapple. You'll probably have
better luck rounding up pork scraps than a pig's head, although you
could probably pick one up at an Asian or Latino market.
Parboil pork scraps or head, in water to cover, for 10 minutes. Drain;
discard water. return to pot with fresh water to cover, salt,
peppercorns, cloves and bay leaf. Bring to a boil, cover and simmer
for 3 hours, or until meat falls off the bones easily. Strain stock;
reserve. Remove all meat from bones and chop; set aside.
Reheat stock; gradually add cornmeal, stirring constantly until thick,
about 15 minutes. Add meat, onion, cayenne, nutmeg and sage; adjust
seasonings with salt and pepper. Pour into 2 greased loaf pans.
Refrigerate until set. Slice and fry for breakfast. Will keep in the
refrigerator for up to 1 week.
Serves 12.
From "Innards and Other Variety Meats". Jana Allen and Margaret Gin.
101 Productions. San Francisco, 1974.
Posted by Stephen Ceideberg; September 24 1992.
Serves: 12
Scrapple (Allen) Recipe brought to you by Recipes To-Go