SC - Scrapple-Recipe-OOP

Mon Apr 17 06:50:07 PDT 2000

I'm still lurking, although I don't have time to comment.  The scrapple recipes are interesting, especially since I have a source for hogs' heads.  Usually, Grandma Tabor made the heads into "head cheese," a process similar to preparing to make the scrapple, without the cornmeal.
 
 Grandma Staples used to make scrapple all the time.  I didn't realize it was an "unusual" food.  She made scrapple from whatever she had on hand.  I still make it occasionally, but usually eat it more like corn pudding rather than allowing it to harden.  The basic recipe goes something like this.  Simmer meat* in water until very tender.  Skim and strain stock, removing any accumulated fat.  Debone meat and finely mince.  Bring 3 cups of resulting stock to a simmer in a heavy saucepan.  Add 1 to 2 cups of minced meat.  Stir 1 cup of cornmeal into 1 cup of cold water, then whisk into the boiling meat/broth.  Cook and stir over medium heat until the mixture begins to simmer.  Reduce heat to low and continue to cook and stir.  A flame-tamer works great for this step.  Continue to cook until the mixture is very thick and the cornmeal no longer feels "gritty" when pinched between your fingers.  Pour into greased loaf pans to harden.  Then slice and fry in hot oil until brown.
 
 I've made this using chicken backs, pork neck bones, oxtails, homemade vegetable stock.  I've simmered onion, celery, bell peppers with the meat, and seasoned the scrapple with everything from sage to tarragon.  If I have extra stock, I thicken it with roux or cornstarch and make a gravy topping.  If you want something sweet, use water instead of stock, and add honey, brown sugar, or molasses to taste.  Serve hot with a pat of butter, or allow to harden, slice and fry in clarified butter over very low heat.  Too bad corn isn't period! 
 
 Leanna of Sparrowhaven - still lurking after all these months.