Philadelphia Scrapple Preparation
Meat-filled and meat-flavored crispy fried mush from Pennsylvania Dutch Cookery. * (we use a pieces of fresh shoulder or something even if it has a bone and I think we prefer it to have a bone) Simmer pork in boiling salted water until meat is very tender, 2 hr. With fork shred the cooked pork into fine pieces. Bring to boil 1 qt. of the stock. mix corn meal and cold water. ( I think mom used all stock) Stir into boiling stock. Cook, stirring until thick. Add seasonings. Stir the meat into corn meal mush and cook 5 min. pour into buttered loaf pan 9x5x3". chill till firm. slice 1/2" thick. (I like thin and rather than thick) Brown on each side ( for crispness, first dip slices in flour) this is the way we like it best. Serve hot.. plain or( with syrup our favorite) or with butter and syrup. 8 servings two servings if I am very hungry. and havent had any for a while. Posted to bbq-digest V5 #708 by email@example.com (Lisa L Dixon) on Nov 17, 1997
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