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Philadelphia Scrapple

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2 pounds lean boneless pork *
2 quarts boiling salted water; (use 2 tsp. salt)
1 1/2 cups corn meal
2 cups cold water
1/4 teaspoon pepper
1/4 teaspoon savory and sage; mixed
salt to taste

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 until 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 Posted to BBQ List by lisalists@juno.com (Lisa L Dixon) on Nov 17, 1997 - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00


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