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Scrapple II
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1 hog's head
salt and pepper to taste
yellow corn meal, as needed
water as needed
1 teaspoon sage, powdered
Separate one hog's head into halves. Take out the eyes and brains. Scrape and thoroughly clean the head. Put into a large kettle and cover with 4 or 5 quarts of cold water. Simmer gently for 2 or 3 hours, or until the meat falls from the bones. Skim off grease carefully from the surface; remove meat, chop fine and return to the liquor. Season with salt and pepper to taste and add sage. Sift in granulated yellow corn meal, stirring constantly, until the mixture is thickened to the consistency of soft mush. Cook slowly for 1 hour, watching carefully as it scorches easily.
When sufficiently cooked, pour into greased oblong tins and store in a cool place until ready to use. Cut in thin slices and fry in hot fat until crisp and brown.
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