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SCRAPPLE

6 country-style spareribs
2 qts water
2 t. salt
16 peppercorns
bay leaves (2 or 3)
1/2 t. sage
1/4 t. marjoram
1/8 t. mace
braunsweiger
1 1/2 c. cornmeal
1/4 c. buckwheat flour

Simmer ribs with next 4 ingredients over med. heat for 2 hours
until tender. Remove meat. Let cool and remove meat from bones.
Chop meat. Chill meat and broth overnight. Next day degrease
broth. Take 1 qt. broth, add meat (pork and braunsweiger), and
bring to boil. Add next 4 ingredients. Gradually add cornmeal /
buckwheat mixture to boiling broth, whisking constantly. Cover
and cook 30 min. Pour into a greased loaf pan. Chill overnight.
To serve, unmold loaf, slice about 1/3" thick and fry over med.
high heat until well-browned and crisp on both sides. Serve with
maple syrup or tomato gravy (recipe follows).


TOMATO GRAVY

2 T. bacon fat
1/4 c. onion, minced
3 T. flour
1 bay leaf
1 1/2 c. tomato juice or chopped canned tomatoes
2 t. brown sugar
1/8 t. pepper
1/8 t. celery salt
1/2 c. milk

Make roux from first 3 ingredients. (Saute onions in bacon fat
until translucent. Add flour, stirring constantly until lightly
browned.) Add remaining ingredients and simmer until thick. Serve
over mush, scrapple, or mashed potatoes.

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