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LOCATION: Recipes >> Preserving Meats >> Scrapple 07

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PHILADELPHIA SCRAPPLE

2 cup diced lean pork
1 1/2 tsp. salt
1/8 tsp. sage
1/8 tsp. marjoram
1/2 tsp. black pepper
2 cup cornmeal
2 cup whole wheat flour

Place pork in large saucepan with 4 quarts water; bring to a boil,
then reduce heat and cook until pork is tender, about 15 minutes.
Drain, reserving 3-quarts cooking liquid. Grind meat fine; bring
reserved liquid to a boil. Add sage, marjoram and black pepper.
Gradually stir cornmeal and then flour into the boiling broth. Add
meat, then reduce heat to low; cook for 30 minutes, stirring
frequently. Pour into 2 loaf pans; chill until firm. To serve,
slice and fry until brown. Makes 2 loaves.

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