scrapple
The name of this Pennslvania Dutch dish is derived from the finely chopped "scraps" of cooked pork that are mixed with fine-ground cornmeal, pork broth and seasonings before being cooked into a
MUSH. The
MUSH is packed into loaf pans and cooled. Slices of the scrapple are then cut from the loaves, fried in butter and served hot, usually for breakfast or brunch.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S
COMPANION, 2nd edition, by Sharon Tyler Herbst.
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