Pork Scrapple Recipe
Ingredients
| 1 lb. unboned pork shoulder | ||
| Beef liver | 1/4 Pound | |
| Boiling water | 4 Cup (16 tbs) | |
| 1 c. brown whole-grain or fortified farina | ||
| Salt | 2 Teaspoon | |
| Cold water | 1 Cup (16 tbs) | |
| Pepper | 1/2 Teaspoon | |
| 3 tablesp. minced onion | ||
| Whole Cloves | 4 | |
| 1/4 teasp. powdered thyme | ||
| 1 teasp. powdered sage | ||
| Marjoram | 1/2 Teaspoon | |
| Flour | ||
| Fat or salad oil | ||
Directions
Remove bones from the pork; then place bones and pork in a kettle with the beef liver.
Add boiling water; cover, and simmer over low heat for 1 hr.
Remove bones; drain off broth, reserving 2 c.
Grind the meats fine.
Then combine farina, salt, and cold water in top of a double boiler, over boiling water.
Stir in 2 c broth gradually, and cook until thickened, stirring frequently.
Add meats and rest of ingredients except flour and fat.
Cover and cook 1 hr.
Remove, and pour into a wet loaf pan 9"x5"x3".
Chill very firm; then cut into 1/4" slices.
Roll lightly in flour; saute in hot fat until golden brown.
Serve with syrup for breakfast, or as luncheon or dinner main dish.
Add boiling water; cover, and simmer over low heat for 1 hr.
Remove bones; drain off broth, reserving 2 c.
Grind the meats fine.
Then combine farina, salt, and cold water in top of a double boiler, over boiling water.
Stir in 2 c broth gradually, and cook until thickened, stirring frequently.
Add meats and rest of ingredients except flour and fat.
Cover and cook 1 hr.
Remove, and pour into a wet loaf pan 9"x5"x3".
Chill very firm; then cut into 1/4" slices.
Roll lightly in flour; saute in hot fat until golden brown.
Serve with syrup for breakfast, or as luncheon or dinner main dish.
Chef
