SC - Scrapple-Recipe-OOP

[Tara Sersen]

lilinah at earthlink.net wrote:
> Please elucidate. I confess i couldn't quite bring myself to order
> scrapple when i was in PA for my daughter's college's Parent Day,
> since i didn't know what was in it  

I can empathize - I grew up in PA Dutch country, with a few more Pa
Dutch genes than I usually care to admit... and I could never stand even
the odor of scrapple.  I would move to another table when my Dad ordered
it at restaurants, lest I lose my breakfast.  I would serve it at arms
length when I worked in diners during college.

How's this for a recipe?  I got this from a 1960 book titled
"Pennsylvania Dutch Cookbook, Fine Old Recipes"

Ponhaws (Scrapple)
Separate one hog's head into halves.  Remove and discard the eyes and
brains.  Scrape and thoroughly clean the head.  Put into a large heavy
kettle and cover with 4 or 5 qts. of cold water.  Simmer gently for 2 to
3 hours, or until the meat falls from the bones.  Skim grease from the
surface; remove meat, chop fine, and return to liquid in the kettle. 
Season with salt and pepper to taste and 1 teaspoon ground sage.  Sift
in granulated yellow corn meal, stirring constantly, until the mixture
is thickened to teh consistance of soft mush.  Cook over low heat for 1
hr., stirring occasionally, as mixture scorches easily.  When cooked,
pour the scrapple into creased loaf pans and cool.  Cover and store in a
cool place.  To serve, cut into thin slices and fry in hot fat until
crisp and browned.

Buckwheat Scrapple
Preapare meat as for Scrapple (Ponhaws), using one-half hog's head, the
liver, heart and sweetbreads.  When cooked, chop finely and weigh the
meat.  For every 3 lbs. of meat, use 2 lbs of meal (2 parts yellow corn
meal and 1 part buckwheat flour), 2 teasponns salt, 1/2 teaspoon black
pepper, 1 teaspoon ground sage, and 1 teaspoon ground mace.  Cook slowly
over low heat for about 1 hr.  Pour into pan and cool.  Cover and store
in refrigerator.  To serve, cut into slices and fry in hot fat until
golden brown.

- -Magdalena vander Brugghe