Scraple Recipe

• 3 lbs. liver
• 9 lbs. pork or possibly similar meat
• 8 quarts. liquid (broth or possibly water)
• 3 1/2 c. cornmeal
• 1 1/4 c. wheat flour
• 1 1/2 c. buckwheat flour
• 3 tbsp. salt
• 8 teaspoon pepper
• 8 teaspoon sage
• 8 teaspoon marjoram

1. Cook the meat and liver separately till well done saving the broth.
2. Cold and grind to give you 12 c. of pork and 4 c. of liver.
3. Use the broth and sufficient water to make 8 qts.
4. Bring to a boil, add in pork and liver.
5. Stir and sprinkle in cornmeal slowly to keep it from getting lumpy.
6. Keep stirring and cooking for ten min.
7. During this time add in all the seasoning.
8. Keep stirring and sprinkle in the wheat flour.
9. Stir and sprinkle in the buckwheat flour.
10. Stir till very thick and hard to stir.
11. Turn off the heat.
12. Dip scrapple into loaf pans.
13. Makes 8 loaf pans.
14. Sufficient to share with family and friends.
15. When it has cooled, slice.
16. Slowly fry to brown.
17. Delicious

pork, liquid, cornmeal, flour, buckwheat flour, salt, pepper, sage, marjoram

Taken from cookeatshare.com/recipes/scraple-20374 (may not work)