[AT] RE: Eating while doing tractor things sort of ramble

[Lane Freeman]

Basicly as the name implies - the scraps.  Cooked off bones.  After bones
are cooked off you strain off the broth.  Separate the bones(trash) and
meat; grind the meat and put it back in the broth.  Add buck wheat flour and
white flour and cook until a thick mushy paste forms and pour it into
scrapple or bread pans until cool and forms a loaf.  Cut into slices like
bread and fry, broil or bake to your liking - mighty tasty.

Late word in from Mom, who is 85 years young.  When giving the directions on
hog scalding she told me I forgot the rosen - the same stuff you use on your
fiddle bow.  Got to rosen up that pig before you pour the hot water over
them.  This thread sure started some old memories for me so I had to give
her a call.

Lane Freeman

----- Original Message ----- 
From: "David Myers" <walking_tractor at yahoo.com>
To: "Antique tractor email discussion group" <at at lists.antique-tractor.com>
Sent: Saturday, February 21, 2004 7:43 PM
Subject: RE: [AT] RE: Eating while doing tractor things sort of ramble


>
> --- "D. Day" <ddss at scppd.net> wrote:
> > Anyone ever have Spoonbread and scrapple?  Now I'm
> > getting hungry.
> >
> Now I'm curious!  Have had spoonbread but what the
> heck is scrapple?
> I'll try just about anything once, maybe twice if it
> doesn't bite back.
> Dave Myers
> Paw Paw, Michigan
>
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