MEATS
SCRAPPLE
Boil a good-sized soup bone until the meat falls off the bone. Remove the meat, chop fine and return it to the liquor; season it with l teaspoonful of powdered sage, salt and pepper. Let boil again and sift in corn meal, stirring constantly until it is the consistency of soft mush. Cook slowly for 1 hour, watching carefully, as it scorches easily. When cooked, pour into a greased oblong tin, and put in a cool place. Cut in thin slices and fry brown, or it can be served warm without frying.
Sister Ida Wagner Hoff, North Manchester, Ind.
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