View single post by izzy
 Posted: Thu Nov 6th, 2008 11:32 pm
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Joined: Sun Jun 1st, 2008
Location: North Carolina USA
Posts: 195

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Joy of Cooking; Rombauer & Becker; the Bobbs-Merrill Company, Indianapolis/NY; 1975 printing:

Pork Scrapple or Goetta:  (About 6 servings)

If you use cornmeal, call it scrapple.  If you use oats, call it goetta.  Place in a pan:  2 pounds pork neck bones or other bony pieces.  Add:  1 and a 1/2 quarts boiling water, 1 sliced onion, 6 peppercorns, (1 bay leaf).

Simmer the pork until the meat falls from the bones.  Strain, reserving the liquor.  There should be about 4 cups.  Add water or light stock if necessary to make this amount.  Using this liquid in place of boiling water, prepare: Cornmeal Mush.  You may substitute 1 cup oatmeal for the cornmeal, in which case, reduce liquid by one cup.  Remove all meat from the pork bones and chop or grind it fine.  Add it to the cooked mush.  Season with:  salt to taste, 1 teaspoon or more grated onion, (1/2 teaspoon dried thyme or sage), a grating of fresh nutmeg, and a little cayenne.'

Pour the scrapple into a bread pan that has been rinsed with cold water.  Let it stand until cold and firm.  Slice it.  To serve, saute slowly in melted butter or drippings.

Cornmeal Mush:

Combine and stir: 1 cup white or yellow cornmeal, 1/2 cup cold water, 1 teaspoon salt.  Place in the top of a double boiler: 4 cups boiling water or water and milk.  Stir cornmeal mixture in gradually.  Cook and stir the mush over quick heat from 2 to 3 minutes.  Steam, covered, over - not in - hot water 25 to 30 minutes.  Stir frequently.  Serve with: maple syrup, honey, molassas, milk or cream.

Or pour the mush into a loaf pan to chill. When firm, slice and saute in cooking fat until slightly crisp and browned.  Serve with honey, maple syrup, or molassas.

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