Philadelphia scrapple

 
                           PHILADELPHIA SCRAPPLE
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Meats
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4                    Pigs knuckles
    1                    Pound lean pork
    1       lg           Onion, stuck with 3 whole
                         Cloves
    3       qt           Water
    1 1/2   t            Salt
    1       T            Pepper
    1       t            Ground sage
    3       c            Cormeal
                         All-purpose flour, for
                         Dredging sliced scrapple
                         Butter, back fat or
                         Vegetable oil for frying
 
   Place pigs knuckles in a large pot; add pork, onion, and water.  Cook
   slowly, covered, for 2 1/2 hours; drain, reserve broth.
   Chill meat and remove fat; separate meat fron bones. Chop meat.
   Place meat in a kettle with 2 qts of the reserved broth.  Add salt, pepper
   and sage; bring to a boil  combine cormeal with remaining 1 qt of reserved
   broth and stir into boiling mixture.  Cook over medium heat until
   thickened, stiirring constantly.  Cover and cook over very low heat; stir
   again after 20 minutes.
   Pour into 2 (9-by-5-by-3-inch) loaf pans.  Cool and chill overnight.  Cut
   into slices, coat with flour and brown in butter or bacon fat.  Serve hot
   with fruit for a hearty breakfast.
  
 
 
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