The Top Secret Recipe Collection of a Former CIA Chef Volume 3 by Cookbooks

Author:Cookbooks
Language: eng
Format: mobi, epub, pdf
Publisher: IB Dave's Library
Published: 2010-05-10T14:52:26+00:00

Some of these sausages are used so often in certain combinations of foods that they are usually thought of in connection with the foods that it is customary for them to accompany. Frankfurters and sauerkraut, pork sausage and mashed potatoes, liverwurst and fried corn-meal mush are well-known combinations of this kind.

82. Closely allied to these sausages, although not one of them, is a meat preparation much used in some localities and known as scrapple, or ponhasse. This is prepared by cooking the head of pork, removing the meat from the bones, and chopping it very fine. The pieces of meat are then returned to the broth in which the head was cooked and enough corn meal to thicken the liquid is stirred in. After the whole has boiled sufficiently, it is turned into molds and allowed to harden. When it is cold and hard, it can be cut into slices, which are sauted in hot fat.

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