MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: N.Y.T. Scrapple
Categories: Pork, Vegetables, Herbs
Yield: 8 servings
1 1/2 c Ham broth or other meat
- stock
1 1/2 ts Salt
3/4 c Cornmeal; more for frying
1 lb 80% lean ground pork
1 tb Grated onion
1/2 ts Ground black pepper
1 1/2 ts Fresh sage; fine chopped
Bacon fat; for greasing
- and frying
Bring ham broth, 1 1/2 cups water and 1/2 teaspoon salt
to a boil in the top of a double boiler over direct
heat. Once boiling, sprinkle cornmeal into liquid,
stirring constantly till mixture is smooth and starts to
boil. Meanwhile, bring water to a boil in the bottom of
the double boiler. Place the pot with hot cornmeal on
top of the bottom of the double boiler, cover and cook
for 45 minutes.
While the cornmeal mixture cooks, heat large nonstick
skillet. Brown ground pork until cooked thoroughly.
Remove from heat and let cool. Do not drain. Once the
pork has reached room temperature, grind meat to a paste
in a food processor.
Place puréed meat in a bowl and add grated onion, 1
teaspoon of salt, the pepper and the sage, and mix well.
Add hot cornmeal mixture and combine thoroughly so no
lumps remain.
Rinse 9" X 5" loaf pan in cold water and grease with
bacon fat. Pack meat mixture in loaf pan and cover skin
of meat with plastic wrap, pressing it against the
surface. Meat mixture will be warm to touch. Let meat
loaf come to room temperature, and then place in the
refrigerator to chill overnight.
Remove plastic wrap and unmold scrapple onto a cutting
board. Cut in 1/2" slices. Dust lightly with cornmeal
and fry on both sides in a small amount of bacon fat.
By: Sara Bonisteel
Yield: 8 servings
RECIPE FROM:
https://cooking.nytimes.com
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