SCRAPPLE Basic

I 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.

Log 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.

3 pounds pork neck bones
4 quarts water
2 TSP. Salt
1 TSP. Fresh ground pepper

Simmer the pork bones, covered, in plain water for 1 ½ 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.

Heat 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 - ½ 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!