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
Red meat is not bad for you. Now blue-green meat, that’s bad for you! |
| Tommy Smothers |
Cheese - milk's leap toward immortality. |
| Clifton Fadiman |
Vegetables are interesting but lack a sense of purpose when unaccompanied by a good cut of meat. |
| Fran Lebowitz |
This Recipe for Scrapple is one of thousands in the Recipes-to-go Meat Cookbook.
Herb Tip |
If you enjoy this Scrapple Recipe - you should enjoy the recipe collections you can find on the websites below:
There are four basic food groups, milk chocolate, dark chocolate, white chocolate, and chocolate truffles. |
| Unknown |
The only way to keep your health is to eat what you don't want, drink what you don't like, and do what you'd rather not. |
| Mark Twain |
This is a recipe for Scrapple from the recipe cookbook of Recipes-to-go (Meat)
Cooking is like love. It should be entered into with abandon or not at all. |
| Harriet Van Horne |
As a child my family's menu consisted of two choices: take it or leave it. |
| Buddy Hackett |
Always serve too much hot fudge sauce on hot fudge sundaes. It makes people overjoyed, and puts them in your debt. |
| Judith Olney |
Don't take a butcher's advice on how to cook meat. If he knew, he'd be a chef. |
| Andy Rooney |
My favorite animal is steak. |
| Fran Lebowitz |
The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found. |
| Calvin Trillin |
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 Recipe brought to you by Recipes To-Go