| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Dutch | Penndutch, Pork | 1 | Servings |
INGREDIENTS
| 3 | lb | Pork, lean |
| 1 | Bone, large | |
| 1 | lb | Oatmeal |
| 5 | ts | Salt |
| 1 1/2 | ts | Pepper |
| 5 | ts | Onion juice |
INSTRUCTIONS
Put pork and bone into a large kettle and cover with water and cook until meat is tender. Remove the bone and meat and put meat through a food chopper. Return meat to the liquid, bring to a boil and stir in the oatmeal, seasonings and onion juice. Cook slowly for 1 hour. Pour into oblong pans and set aside to cool. When cold, slice and fry in hot fat until crisp and brown. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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