Buckwheat scrapple
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Buckwheat scrapple
  Buckwheat    Pork  
Last updated 6/12/2012 12:44:56 AM. Recipe ID 4552. Report a problem with this recipe.
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      Title: Buckwheat scrapple
 Categories: Penndutch, Pork
      Yield: 1 Servings
 
    1/2 ea Hog's head
      1 ea Heart
      1 x  Corn meal, yellow
      1 x  Salt & pepper
      1 x  Mace
      1 ea Liver
      1 ea Sweetbreads
      1 x  Buckwheat flour
      1 x  Sage, powdered
 
  Separate one hog's head into halves. Take out the eyes and brains.
  Scrape and thoroughly clean the head. Put 1/2 of the head, along with
  the liver, heart and sweetbreads of the hog into a large kettle and
  cover with 4 or 5 quarts of cold water. Simmer gently for 2 or 3
  hours, or until the meat falls from the bones. Skim off grease
  carefully from the surface; remove meat, chop fine and weigh the
  meat. For every 3 pounds of meat, use 2 pounds of meal (2 parts corn
  meal and 1 part buckwheat flour), 2 tsp salt, 1/2 tsp pepper, 1 tsp
  sage, and 1 tsp mace. Cook slowly over low flame about 1 hour. Pour
  into pan and let stand until cold. Cut in slices and fry until golden
  brown.
 




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Recipe ID 4552 (Apr 03, 2005)

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