Subject: RECIPE: Crusty scrapple
From: mcvl@decsrc (Mary-Claire van Leunen)
Date: 3 Jan 86 03:45:36 GMT
Newsgroups: mod.recipes

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.RH MOD.RECIPES-SOURCE SCRAPPLE-2 M "23 Dec 85" 1986
.RZ "CRUSTY SCRAPPLE" "A rough, livery, crusty scrapple"
.IH "6 to 8 servings"
.IG "3 pounds" "pork ribs" "1.5 kg"
.IG "1 tsp" "salt" "5 ml"
.IG "1" "bay leaf"
.IG "2 tsp" "thyme leaves" "10 ml"
(not ground thyme)
.IG "5" "whole cloves"
.IG "2" "yellow onions"
.IG "1 cup" "corn meal" "175 g"
(coarse)
.IG "\(12 tsp" "cayenne" "2.5 ml"
.IG "\(12 tsp" "sage leaves" "2.5 ml"
(not powdered sage)
.IG "1 lb" "pork liver" "500 g"
.IG "3" "garlic cloves"
.IG "\(14 lb" "butter" "100 g"
(1 stick)
.PH
.SK 1
Peel and dice one onion.
Simmer pork ribs with salt, bay, thyme, cloves, and
onion in the water till the meat falls off the bones.
.SK 2
Remove the bones
and gristle, rub the meat into fibers (with your fingers), and reduce
this pork liquor to 
.AB "4 cups" "1 liter"
by further boiling.
.SK 3
Cool 1 cup of the pork liquor and mix it with coarse corn
meal and cayenne. Add the sage, rubbing it between your fingers to crush it
as you put it in.
.SK 4
In your Cuisinart, using the steel blade,
grind pork liver, the other onion, and the garlic cloves.
.SK 5
Fry the resulting slurry in butter.
Add the cornmeal mixture and the pork-liver mixture to the pork liquor
and simmer the whole thing over a very low flame (or in the top of a
double boiler) for half an hour.
.SK 6
Spread thin into two 
.AB "9-inch-square" "20-cm-square"
pans to cool.  (The pans needn't be greased.)
.SK 7
To serve, 
cut and fry squares or fingers with sunny-side-up eggs on the side.
.SH RATING
.I Difficulty:
easy
.I Time:
1 hour preparation; several hours cooking; some hours cooling.
.I Precision:
no need to measure.
.WR
Mary-Claire van Leunen
DEC Systems Research Center, Palo Alto CA
[email-masked]