Scrapple (Ponhaws) Recipe

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Scrapple (Ponhaws) Ingredients

1 each hog's head
1 water
1 salt & pepper
1 tsp sage, powdered
1 corn meal, yellow

A Recipe for
Scrapple (Ponhaws)

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Scrapple (Ponhaws)

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Estonian Proverb

Scrapple (Ponhaws) Directions

Separate one hog's head into halves. Take out the eyes and brains.
Scrape and thoroughly clean the head. Put into a large kettle and
cover with 4 or 5 quarts of cold water. Simmer gently for 2 or 3
hours, or until the meat falls from the bones. Skim off grease
carefully from the surface; remove meat, chop fine and return to the
liquor. Season with salt & pepper to taste and 1 tsp sage. Sift in
granulated yellow corn meal, stirring constantly, until the mixture
is thickened to the consistency of soft mush. Cook slowly for 1 hour,
watching carefully as it scorches easily. When sufficiently cooked,
pour into greased oblong tins and store in a cool place until ready
to use. Cut in thin slices and fry in hot fat until crisp and brown.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.

Serves: 1

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Scrapple (Ponhaws) Recipe from the Recipes-To-go.com Meat Recipe Cookbook

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