| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Philadelphia |
|
1 |
Servings |
INGREDIENTS
| 2 |
lb |
Lean boneless pork * |
| 2 |
qt |
Boiling salted water (use 2 tsp salt) |
| 1 1/2 |
c |
Corn meal |
| 2 |
c |
Cold water |
| 1/4 |
ts |
Pepper |
| 1/4 |
ts |
Savory and sage, mixed |
|
|
Salt to taste |
INSTRUCTIONS
Meat-filled and meat-flavored crispy fried mush from Pennsylvania Dutch
Cookery.
* (we use a pieces of fresh shoulder or something
even if it has a bone and I think we prefer it to have a bone)
Simmer pork in boiling salted water until meat is very tender, 2 hr. With
fork shred the cooked pork into fine pieces. Bring to boil 1 qt. of the
stock. mix corn meal and cold water. ( I think mom used all stock) Stir
into boiling stock. Cook, stirring until thick. Add seasonings. Stir the
meat into corn meal mush and cook 5 min. pour into buttered loaf pan
9x5x3". chill till firm. slice 1/2" thick. (I like thin and rather than
thick)
Brown on each side ( for crispness, first dip slices in flour) this is the
way we like it best. Serve hot.. plain or( with syrup our favorite) or with
butter and syrup. 8 servings
two servings if I am very hungry. and haven't had any for a while.
Posted to bbq-digest V5 #708 by lisalists@juno.com (Lisa L Dixon) on Nov
17, 1997
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