CRUSTY SCRAPPLE
Steps:
- 1. Peel and dice one onion.
- 2. Simmer pork ribs with salt, bay leaf, thyme, cloves and onion in the water until the meat falls off the bones.
- 3. Remove the bones and gristle, rub the meat into fibers (with your fingers), and reduce this pork liquor to about 4 cups by further boiling.
- 4. Cool 1 cup of the pork liver and mix it with coarse corn meal and cayenne.
- 5. Add the sage, rubbing it between your fingers to crush it as you put it in.
- 6. In your food processor, using the steel blade, grind pork liver, the other onion, and the garlic cloves.
- 7. Fry the resulting slurry in butter.
- 8. Add the cornmeal mixture and the pork-liver mixture to the pork liquor and simmer the whole thing over a very low flame (or in the top of a double boiler) for half an hour.
- 9. Spread thin into two 9-inch square pans to cool. (The pans needn\'t be greased.)
- 10. To serve, cut and fry squares or fingers with sunny-side-up eggs on the side.
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