Recipe - Crusty Scrapple

3 pound Pork ribs
1 teaspoon Salt
1 Bay leaf
2 teaspoon Thyme leaves
(not ground thyme)
5 Cloves, whole
2 Yellow onions
1 cup Cornmeal (coarse)
One half teaspoon Cayenne
One half teaspoon Sage leaves
(not powdered sage)
1 pound Pork liver
3 Garlic cloves
One fourth pound Butter (1 stick)

Peel and dice one onion. Simmer pork ribs with salt, bay, thyme, cloves
and onion in the water till the meat falls off the bones. Remove the bones
and gristle, rub the meat into fibers (with your fingers), and reduce this
pork liquor to about 4 cups by further boiling.

Cool 1 cup of the pork liquor and mix it with coarse corn meal and cayenne.
Add the sage, rubbing it between your fingers to crush it as you put it in.

In your Cuisinart, using the steel blade, grind pork liver, the other
onion, and the garlic cloves. Fry the resulting slurry in butter. Add the
cornmeal mixture and the porkliver mixture to the pork liquor and simmer
the whole thing over a very low flame (or in the top of a double boiler)
for half an hour. Spread thin into two 9inch square pans to cool. (The
pans needn't be greased.)

To serve, cut and fry squares or fingers with sunnysideup eggs on the
side.

NOTES:

* A rough, livery, crusty scrapple. Yield: 6 to 8 servings.

: Difficulty: easy
: Time: 1 hour preparation; several hours cooking; some hours cooling.
: Precision: no need to measure.

: MaryClaire van Leunen
: DEC Systems Research Center, Palo Alto CA
: mcvl@decwrl.DEC.COM

: Copyright (C) 1986 USENET Community Trust

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini