SCRAPPLE-1(M) USENET Cookbook SCRAPPLE-1(M)
SCRAPPLE-1 - Eastern-style scrapple (a breakfast food like
I grew up in Maryland, and in Maryland people eat scrapple
for breakfast. Among my schoolmates, the story was that if
you ever found out what was in commercial scrapple you would
stop eating it, and I did stop eating it for many years. But
now I know how to make my own. I got this recipe from the
University of Maryland poultry farming people, though I have
added more seasonings because they seem to like blander
foods than I do.
INGREDIENTS (serves 6 hungry farmers)
3 cups chicken broth
1 1/3 cups
1 Tbsp flour
1 1/2 tsp salt
1/4 tsp sage, ground fine
1/4 tsp thyme, ground fine
1/4 tsp cayenne
2 pounds chicken parts
1 onion, chopped
6 peppercorns (cracked-hit them with a hammer,
(1) Bring the chicken broth to a boil; add chopped
onion and peppercorns. Add chicken and cook until
the meat falls off the bones (about 1 hour).
(2) Strain the cooked chicken out of the broth and
save the broth. Remove the bones and inedible
parts from the cooked chicken, then chop or grind
the cooked meat into fine pieces. Be careful if
you use a food processor, so that you don't purée
(3) Simmer the chicken broth in a large pan.
(4) Mix cornmeal, flour, salt, thyme, sage, and cay-
enne with 1 cup of cold water. Stir well. Now
slowly stir this mixture into the simmering broth.
(5) Add the cooked, ground chicken to the simmering
pot. Simmer and stir for about 5 minutes.
(6) Pour hot mixture into well-greased loaf pans.
Chill until firm.
(7) To serve: remove from pan, cut into slices, roll
in flour or cornmeal, and fry in a greased frying
Vary the amount of salt in this recipe to suit your taste.
You can make scrapple out of almost any meat, though chicken
and pork are traditional. For a different, and truly
authentic Maryland taste, leave out the salt and cayenne and
substitute 2 tsp of Old Bay seasoning.
A loaf of home-made scrapple will keep for 10 days in the
refrigerator, or it can be cut into slices and frozen.
Difficulty: easy. Time: 1 hour preparation and cooking,
several hours cooling, 5 minutes to fry. Precision: no need
From: mcvl@decsrc (Mary-Claire van Leunen)
Subject: RECIPE: Crusty scrapple
Date: 3 Jan 86 03:45:36 GMT
Organization: DEC Systems Research Center, Palo Alto CA
Copyright (C) 1986 USENET Community Trust
Permission to copy without fee all or part of this material is granted
provided that the copies are not made or distributed for direct commercial
advantage, the USENET copyright notice and the title of the newsgroup and
its date appear, and notice is given that copying is by permission of
the USENET Community Trust or the original contributor.