| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
Philadelphia |
Meats |
1 |
Servings |
INGREDIENTS
| 4 |
|
Pigs knuckles |
| 1 |
|
Pound lean pork |
| 1 |
lg |
Onion, stuck with 3 whole |
|
|
Cloves |
| 3 |
qt |
Water |
| 1 1/2 |
ts |
Salt |
| 1 |
tb |
Pepper |
| 1 |
ts |
Ground sage |
| 3 |
c |
Cormeal |
|
|
All-purpose flour, for |
|
|
Dredging sliced scrapple |
|
|
Butter, back fat or |
|
|
Vegetable oil for frying |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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