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Crusty Scrapple

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: CRUSTY SCRAPPLE
 Categories: Meats
      Yield: 6 Servings
 
      3 lb Pork ribs
      1 ts Salt
      1    Bay leaf
      2 ts Thyme leaves
           -(not ground thyme)
      5    Cloves, whole
      2    Yellow onions
      1 c  Cornmeal (coarse)
    1/2 ts Cayenne
    1/2 ts Sage leaves
           -(not powdered sage)
      1 lb Pork liver
      3    Garlic cloves
    1/4 lb Butter (1 stick)
 
  Peel and dice one onion.  Simmer pork ribs with salt, bay, thyme,
  cloves and onion in the water till the meat falls off the bones.
  Remove the bones and gristle, rub the meat into fibers (with your
  fingers), and reduce this pork liquor to about 4 cups by further
  boiling.
  
  Cool 1 cup of the pork liquor and mix it with coarse corn meal and
  cayenne. Add the sage, rubbing it between your fingers to crush it as
  you put it in.
  
  In your Cuisinart, using the steel blade, grind pork liver, the other
  onion, and the garlic cloves. Fry the resulting slurry in butter. Add
  the cornmeal mixture and the pork-liver mixture to the pork liquor
  and simmer the whole thing over a very low flame (or in the top of a
  double boiler) for half an hour. Spread thin into two 9-inch square
  pans to cool. (The pans needn't be greased.)
  
  To serve, cut and fry squares or fingers with sunny-side-up eggs on
  the side.
  
  NOTES:
  
  *  A rough, livery, crusty scrapple.  Yield:  6 to 8 servings.
  
  : Difficulty:  easy
  : Time:  1 hour preparation; several hours cooking; some hours
  cooling. : Precision:  no need to measure.
  
  : Mary-Claire van Leunen
  : DEC Systems Research Center, Palo Alto CA
  : mcvl@decwrl.DEC.COM
  
  : Copyright (C) 1986 USENET Community Trust
 
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