"Gal Called J.J." wrote in message

> For those who missed it, we had some discussion of "what is
> scrapple?" last week. I was working up a recipe with my diet
> software this morning, looking for cream of mushroom soup
> (which I abbreviate to "cream of mush") and found the
> following entry:
>
> Scrapple (liver mush or pan has)
>
> "Liver Mush". That sums it up quite well, and as was pointed
> out in the previous thread, the liver gives it that greyish
> hue. And here I always thought that was caused by "ageing"
> (to be kind) of the meat bits. I still wouldn't eat scrapple,
> but at least the thought doesn't make me gag quite so much
> now... ;-)
> --
> J.J. in WA ~ mom, vid gamer, novice cook

And if you're longing for another recipe, J.J., here's one. I missed last
week's thread.

Dora

* Exported from MasterCook *

Scrapple

Recipe By :Hal, alt.cooking-chat, 8/24/04

2 pounds ground lean pork
1 lb beef liver
1 cup buckwheat flour
3 cups yellow corn meal
4 tablespoons salt
4 teaspoons freshly ground black pepper
2 teaspoons sage
2 teaspoons ground mace
2 teaspoons ground coriander
2 teaspoons ground thyme
2 teaspoons whole sweet marjoram
3 quarts water

In a large pot, add the water and bring to a boil. Add the liver and
boil 10 minutes. Remove the liver and either run through a chopper or
grab a knife and cut it in as small pieces as you can. Return to pot.

Add the ground pork, a little at a time, and stir. If you add the pork
all at once, you will end up with a big "clump". Cook at about a simmer
for 20 minutes.

In a large bowl mix the buckwheat flour, corn meal, salt, and spices;
add to meat and broth slowly, constantly stirring. Simmer gently for one
hour, stirring very frequently. Use lowest possible heat, as mixture
scorches easily.

Pour into greased loaf pans, (you will need two - this receipt will
make two four pound pans for a total of eight pounds) bounce the pans a
couple of times so that the Scrapple settles, and let cool. At this
point it is best to let the let the Scrapple set in the refrigerator
overnight.

Now, as you arise in the morning, remove the scrapple from the refer
and cut into to 3/8 inch slices. To freeze, lay a sheet of waxed paper
between slices and then put in Ziploc bags and into the freezer.

To serve, thaw and dust with flour and fry in either bacon grease or
lard until golden brown.

Source:
"Family recipe"
Yield:
"8 pounds"