SC - Fw: [Trimaris] Meat in a can (no, it's not aboutlistmeat)

[Elaine Koogler]

I usually eat it for breakfast with toast and eggs...sort of a bacon/sausage/ham
substitute.

Kiri (who also likes it with grits!!!)

Lee-Gwen Booth wrote:

> >From Gwynydd of Culloden unto the Gathered Cooks:
> Greetings,
>
> While I am not a liver eater, my Lady is (and it is supposed to be a good
> thing to eat if one has arthritis, which she does). Can you please tell me
> how this is supposed to be served (with vegetables, on toast, that sort of
> thing), and can it be frozen?  Oh yes, and would it matter if it was made
> with lamb or beef rather than pork - other than the flavour, it seems
> unlikely to be a problem (mind you, it may no longer be "Scrapple"! *grin*)
>
> Many thanks
> Gwynydd
>
> ----- Original Message -----
> From: Lord Ras
> > Scrapple
> >
> >         2 pounds ground lean pork
> >         1 lb pork or beef liver
> >         1 cup buckwheat flour
> >         3 cups yellow corn meal
> >         4 tablespoons salt
> >         4 teaspoons freshly ground black pepper
> >         2 teaspoons sage
> >         2 teaspoons ground mace
> >         2 teaspoons ground coriander
> >         2 teaspoons ground thyme
> >         2 teaspoons whole sweet marjoram
> >         3 quarts of water
> >
> >     In a large pot, add the water and bring to a boil. Add the liver and
> boil
> > 10 minutes. Remove the liver    and either run through a chopper or grab a
> > knife and cut it in as small pieces as you can. Return to pot.  Add the
> > ground pork, a little at a time, and stir. If you add the pork all at
> once,
> > you will end up with a big    "clump." Boil at about a simmer for 20
> minutes.
> >
> > Ras
>
> ============================================================================
>
> To be removed from the SCA-Cooks mailing list, please send a message to
> Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".
>
> ============================================================================