The Chatelaine B&B

Pine Grove Mills, Pennsylvania

Heritage Recipe

Shaker Scrapple

Ingredients

2 cups pork, cooked and diced finely (but not ground as is usual)

3 quarts of broth from cooked meat

1/2 teaspoon salt

1/8 teaspoon sage

1/8 teaspoon marjoram

Freshly ground pepper

4 cups cornmeal

Part of Belleville Breakfast in Springtime. Serve with Blue Flower Omelet and complete meal with Shaker Cream Biscuits.

Boil pork in 4 quarts water; drain (keeping 3 quarts of broth). Chop meat, but do not make it too fine. Bring reserved broth to a boil and add seasonings. Stir cornmeal into boiling mixture along with the meat. Cook slowly in a heavy pot for 30 minutes, stirring frequently. Pour into loaf pans and chill. When cold, slice 1/4-inch slices and fry in hot fat until quite brown and crisp (most scrapple is not crisp enough). Serve with tomato sauce and Blue Flower Omelet or alone with maple syrup.

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