Scrapple 4 - ahc

1 Servings

Ingredients

Quantity Ingredient
1½ pounds Pork shoulder
¼ pounds Pork liver
1 cup Yellow corn meal
2 teaspoons Salt
¼ cup Onions; chopped fine
1 dash Ground cloves
¼ teaspoon Dried thyme
1 teaspoon Dried sage
1 teaspoon Dried marjoram
½ teaspoon Freshly ground pepper

Directions

Combine pork shoulder and liver in a saucepan with 1 quart water and cook, over moderate heat, for 1 hour. Drain, reserving the broth.

Discard all bones and chop meat fine. Blend corn meal, salt, 1 cup water, and 2 cups of the broth in a saucepan. Cook, stirring constantly, until thick. Stir in meat, onions, all the spices and herbs. Cover and simmer gently for about 1 hour over a very low heat.. Pour into a 9 x 5 x 3 inch loaf pan and chill until firm. Cut into slices about ½-inch to ¾-inch thick, dust lightly with flour, and fry in a little heated shortening over a moderate heat until crisp on both sides. Serve at once.

_American Heritage Cookbook_, 1980. ISBN 0-517-38553-3. Typos by Jeff Pruett.

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