Braden Family Cookbook
became interested in food because my mom was a fairly good cook.
I remember her looking up recipes in her “Gourmet” cookbook to find
new and different things to prepare. My
did could boil water and fry scrapple. Scrapple
came in a can. My dad would open
the can, remove the scrapple much like a whole glob of cranberry jelly. He would then cut half inch slices and fry them in a skillet
with a little butter. It was
served with either butter and salt & pepper or with Log Cabin syrup.
Cabin syrup is still around but I have not seen scrapple for a while.
So, here is a recipe you can use to make your own.
the pork bones, covered, in plain water for 1 ˝ hours.
Remove the bones and let cool. Save
the liquid you cooked the bones in. Remove
the meat from the bones, you should have 2 - 3 cups of meat.
Throw away the bones.
3 quarts of the stock and add the salt, pepper, sage and savory.
Bring to a rolling boil and gradually stir in the cornmeal, stirring
constantly to avoid lumps. When
thickened like a mush, about 15 minutes, add the pork and cook for about another
20 minuets, low heat, stirring occasionally.
Pour into loaf pans and refrigerate.
To serve, slice 1/4 - ˝ inch slices and pan fry in hot fat with a little
butter added. You might want to
dust the scrapple with a little flour as this will make it brown a little nicer.
Cornmeal doesn’t brown real well.
Serve plain or with syrup, Log Cabin preferably!