Philadelphia Scrapple Recipe - Cooking Index
Philadelphia Scrapple Recipe - Cooking Index
| 2 lbs | 908g / 32oz | Lean boneless pork * |
| 2 | Boiling salted water - (use 2 tsp. Salt) | |
| 1 1/2 cups | 93g / 3.3oz | Corn meal |
| 2 cups | 474ml | Cold water |
| 1/4 teaspoon | 1.3ml | Pepper |
| 1/4 teaspoon | 1.3ml | Savory and sage - mixed |
| Salt to taste |
Meat-filled and meat-flavored crispy fried mush from Pennsylvania Dutch Cookery.
* (we use a pieces of fresh shoulder or something even if it has a bone and I think we prefer it to have a bone)
Simmer pork in boiling salted water until meat is very tender, 2 hr. With fork shred the cooked pork into fine pieces. Bring to boil 1 qt. of the stock. Mix corn meal and cold water. ( I think mom used all stock) Stir into boiling stock. Cook, stirring until thick. Add seasonings. Stir the meat into corn meal mush and cook 5 min. pour into buttered loaf pan 9x5x3". Chill until firm. Slice 1/2" thick. (I like thin and rather than thick)
Brown on each side (for crispness, first dip slices in flour) this is the way we like it best. Serve hot, plain or with syrup (our favorite) or with butter and syrup. 8 servings
Posted to BBQ List by [email protected] (Lisa L Dixon) on Nov 17, 1997
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