I just ate the whole pig. No, literally. It turns out that one of the many culinary specialities known by my butler, Montgomery, is the Pennsylvania Dutch treat known as scrapple. You might not be familiar with this delicacy if you haven’t lived in the northeast, so please, let me enlighten you (from Wikipedia):
Scrapple (Pennsylvania Dutch) is traditionally a mush of pork scraps and trimmings combined with cornmeal and flour, often buckwheat flour and spices. It is similar to pon haus, which uses only the broth from cooked meat. The mush is formed into a semi-solid congealed loaf, and slices of the scrapple are then panfried before serving.
Scrapple is typically made of hog offal, such as the head, heart, liver, and other scraps, which are boiled with any bones attached (often the entire head), to make a broth. Once cooked, bones and fat are discarded, the meat is reserved, and (dry) cornmeal is boiled in the broth to make a mush. The meat, finely minced, is returned, and seasonings, typically sage, thyme, savory, black pepper and others are added. The mush is formed into loaves and allowed to cool thoroughly until set.
Mmm-mmm. Just reading that is getting me hungry again. Or giving me a boner, one of the two. Great. Now I don’t know whether to eat a second load of scrapple or stop at Madame Ching’s for a “massage” before heading into work, so I guess I’ll do both. Ciao.