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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Crusty Scrapple   
    Categories: Pork, Offal, Herbs, Chilies   
         Yield: 6 Servings   
       
         3 lb Pork ribs   
         1 ts Salt   
         1    California bay leaf   
         2 ts Thyme leaves; NOT ground   
              - thyme   
         5    Whole cloves   
         2 lg Yellow onions   
         1 c  Cornmeal (coarse)   
       1/2 ts Cayenne; or more to taste   
       1/2 ts Sage leaves; NOT powdered   
              - sage   
         1 lb Pork liver   
         3 cl Garlic   
       1/4 lb Butter   
       
     Peel and dice one onion. Simmer pork ribs with salt, bay   
     thyme, cloves and onion in the water till the meat falls   
     off the bones. Remove the bones and gristle, rub the   
     meat into fibers (with your fingers), and reduce this   
     pork liquor to about 4 cups by further boiling.   
        
     Cool 1 cup of the pork liquor and mix it with coarse   
     corn meal and cayenne. Add the sage, rubbing it between   
     your fingers to crush it as you put it in.   
        
     In your Cuisinart, using the steel blade, grind pork   
     liver, the other onion, and the garlic cloves. Fry the   
     resulting slurry in butter. Add the cornmeal mixture and   
     the pork-liver mixture to the pork liquor and simmer the   
     whole thing over a very low flame (or in the top of a   
     double boiler) for half an hour. Spread thin into two   
     9-inch square pans to cool. (The pans needn't be greased)   
        
     To serve, cut and fry squares or fingers with eggs fried   
     to your liking on the side.   
        
     NOTE: A rough, livery, crusty scrapple.   
        
     Yield:  6 to 8 servings.   
        
     Mary-Claire van Leunen; DEC Systems Research Center,   
     Palo Alto CA   
        
     From: http://www.recipesource.com   
        
     Uncle Dirty Dave's Archives   
       
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