Recipe for "scrapple-2"

NAME

     SCRAPPLE-2 - A rough, livery, crusty scrapple

INGREDIENTS (6 to 8 servings)

     1.5 kg    pork ribs
     5 ml      salt
     1         bay leaf
     10 ml     thyme leaves (not ground thyme)
     5         whole cloves
     2         yellow onions
     175 g     corn meal (coarse)
     2.5 ml    cayenne
     2.5 ml    sage leaves (not powdered sage)
     500 g     pork liver
     3         garlic cloves
     100 g     butter (1 stick)

PROCEDURE

          (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.
          (2)  Remove the bones and gristle, rub  the  meat  into
               fibers  (with  your fingers), and reduce this pork
               liquor to 1 liter by further boiling.
          (3)  Cool 1 cup of the pork  liquor  and  mix  it  with
               coarse  corn  meal and cayenne. Add the sage, rub-
               bing it between your fingers to crush  it  as  you
               put it in.
          (4)  In your Cuisinart, using the  steel  blade,  grind
               pork  liver,  the  other  onion,  and  the  garlic
               cloves.
          (5)  Fry the resulting slurry in butter.  Add the corn-
               meal  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.
          (6)  Spread thin into two 20-cm-square  pans  to  cool.
               (The pans needn't be greased.)
          (7)  To serve, cut and  fry  squares  or  fingers  with
               sunny-side-up eggs on the side.

RATING

     Difficulty: easy Time: 1  hour  preparation;  several  hours
     cooking; some hours cooling.  Precision: no need to measure.

CONTRIBUTOR

     Mary-Claire van Leunen
     DEC Systems Research Center, Palo Alto CA
     mcvl@decwrl.DEC.COM