Author: Epicurus.com Kitchens
Recipe type: Breakfast
- 2 pounds pork neck bones or other bony pieces
- 1 1/2 Quarts boiling water
- 1 onion; sliced
- 6 peppercorns
- 1 small bay leaf (optional)
- 1 corn meal mush (below)
- salt, if required
- 1 teaspoon (or more) onion; grated
- 1/2 teaspoon dried thyme or sage (option)
- a grating of fresh nutmeg
- a little Cayenne
- Corn Meal Mush
- 1 Cup water-ground cornmeal
- 1 Cup cold water
- 1 teaspoon salt
- 4 Cups liquid from cooking pork
- 1 melted butter or drippings
- Note: Not verbatim.
- Place pork in a pan. Add boiling water, sliced onion, peppercorns, and bayleaf.
- Simmer 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.
- Prepare Corn Meal Mush (below) using this liquid in place of boiling water. (Note optional oatmeal substitution.)
- Remove all meat from the pork bones and chop or grind it fine. Add it to the cooked mush.
- Season with salt, dried thyme or sage, nutmmeg, and 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.
- Corn Meal Mush: Combine and stir cornmeal, cold water, and salt. Place in the top of a double boiler the liquid from cooking the pork above.
- Stir cornmeal mixture in gradually.
- Cook and stir the mush over quick heat from 2 to 3 minutes. Steam it, covered, over (not in) hot water about 15 minutes. Stir it frequently.
- You may substitute 1 cup oatmeal for the cornmeal. In cooking oatmeal, you may want to reduce the liquid by one cup.