Scrapple Revisited

"Gal Called J.J." wrote in message

And if you're longing for another recipe, J.J., here's one. I missed last week's thread.

Dora

* Exported from MasterCook *

Scrapple

Recipe By :Hal, alt.cooking-chat, 8-24-04

2 pounds ground lean pork 1 lb beef liver 1 cup buckwheat flour 3 cups yellow corn meal 4 tablespoons salt 4 teaspoons freshly ground black pepper 2 teaspoons sage 2 teaspoons ground mace 2 teaspoons ground coriander 2 teaspoons ground thyme 2 teaspoons whole sweet marjoram 3 quarts water

In a large pot, add the water and bring to a boil. Add the liver and boil 10 minutes. Remove the liver and either run through a chopper or grab a knife and cut it in as small pieces as you can. Return to pot.

Add the ground pork, a little at a time, and stir. If you add the pork all at once, you will end up with a big "clump". Cook at about a simmer for 20 minutes.

In a large bowl mix the buckwheat flour, corn meal, salt, and spices; add to meat and broth slowly, constantly stirring. Simmer gently for one hour, stirring very frequently. Use lowest possible heat, as mixture scorches easily.

Pour into greased loaf pans, (you will need two - this receipt will make two four pound pans for a total of eight pounds) bounce the pans a couple of times so that the Scrapple settles, and let cool. At this point it is best to let the let the Scrapple set in the refrigerator overnight.

Now, as you arise in the morning, remove the scrapple from the refer and cut into to 3-8 inch slices. To freeze, lay a sheet of waxed paper between slices and then put in Ziploc bags and into the freezer.

To serve, thaw and dust with flour and fry in either bacon grease or lard until golden brown.

Source: "Family recipe" Yield: "8 pounds"