Tuesday, September 27, 2005

Cornmeal Scrapple

This is an old very old German/Amish type of recipe.

In heavy saucepan, bring to boil
3 1/2 cups water, stock or broth
Combine in bowl:
1 1/2 cups cornmeal
1/2 cups flour
1 1/2 teaspoon salt
1/2 teaspoon each savory, sage and pepper
1 1/2 cup cold water
Slowly add cornmeal mixture to boiling water, stirring constantly with wire whisk. When thickened, add bit by bit
1/4 cup raw ground meat

When well blended, turn into double boiler and cook slowly over hot water for 2 hours. Pour into a loaf pan and chill at least 12 hours. Slice 1/4" thick, duct with flour and fry in shallow hot fat until golden. Serve with syrup, jam applesauce or applebutter.

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