Scrapple, a corn meal mixture cooked in water and cooled in a mould, is a traditional Pennsylvania Dutch dish. There are many variations on the basic recipe (cold leftover pork is often added to the mixture before cooling, for instance) but it is always sliced and fried before serving. Scrapple makes a delicious breakfast served with bacon and sausages or with butter and honey or maple syrup.4 oz. plus

1 teaspoon butter

10 oz. corn meal

16 fl. oz. water

1 teaspoon salt

Lightly grease a 1-pound loaf tin with the teaspoon of butter and set aside.

In a medium-sized mixing bowl, using a wooden spoon, beat lh ounces of corn meal and 12 fluid ounces of water together.

Set the mixture aside.

In a large saucepan, bring the remaining water to the boil over high heat. Stir in the corn meal mixture and the salt and cook, stirring constantly, for 2 to 3 minutes or until the mixture thickens. Reduce the heat to low, cover the pan and continue cooking for a further 2 minutes.

Remove the pan from the heat and spoon the mixture into the prepared tin. Set aside to cool completely at room temperature. Cover the tin with greaseproof or waxed paper and place it in the refrigerator to chill for at least 8 hours or overnight.

Remove the tin from the refrigerator and remove and discard the greaseproof or waxed paper. Run a table knife around the edge of the scrapple. Invert a wooden board over the tin and reverse the two; the scrapple should slide out easily. Using a sharp knife, cut the scrapple into i-inch thick slices.

Place the remaining corn meal on a plate and dip the scrapple slices in it, coating thern thoroughly and shaking off any excess. Set aside.

In a large frying-pan, melt the remaining butter over moderate heat. When the foam subsides, add the scrapple slices and cook for 3 to 4 minutes on each side or until the slices are crisp and golden brown.

Remove the pan from the heat and transfer the scrapple slices to kitchen paper towels to drain. Place the scrapple on a hot serving dish and serve immediately.

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