SC - Scrapple-Recipe-OOP

[Lee-Gwen Booth]

>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