Posted by farmeroz on January 25, 2013 at 17:47:42 from (96.227.6.234):
In Reply to: Scrapple posted by Ed The Wine Farmer on January 25, 2013 at 14:13:24:
Pa. Homemade scrapple, I lived for it when we were butchering. All the left overs went in the iron kettle and cooked over open wood fire. After eveything was picked clean, the meat went through the grinder and back in the kettle to cook once more. Add in your favorites, corn meal, corriander,flour, slat, pepper and some homemade lard, etc. Cook until the mixture stirred as one body. Then it was ready for the feast. I was never afraid to eat it more than once a day. It is a lost art.
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