| | Pennsylvania Scrapple 1 1/4 cup of yellow cornmeal
6 cups of pork or ham broth
2 cups of finely chopped cooked pork
1 teaspoon of salt
1/4 teaspoon of white pepper
1/2 teaspoon of rubbed sage
Fat for frying |
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Slowly sprinkle cornmeal into boiling broth. Cook until the mush is thick. Blend in the meat, salt, pepper, and sage. Pour the mixture into a loaf pan ( 9 x 5 x 3 inches). Cool, and then chill. Un-mold and cut into 1/4 inch slices. Fry slices in hot fat until golden brown on both sides. Good with syrup! Makes 8 servings |
