Pat Shingleton: Scrapple, Mush and Black Ice.
2 months 3 weeks 1 day ago
Saturday, January 09 2021
Jan 9, 2021
January 09, 2021 9:07 AM
January 09, 2021
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Pat Shingleton Column
By: Pat Shingleton:
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Sometimes when you don t know what s in it, it still tastes good. Our Dad was a butcher, often referred to as a break-down artist and as an example would take a side of beef then saw, cut grind and transfer all the cuts to the meat case. He took great pride in the look of the presentation. After a health-class assignment we would question Dad about the contents of franks or hotdogs, wieners or weenies. Is it true Dad what they put in those? His response, They don t leave anything out. There s a common Pennsylvania “entrée” called scrapple. The famous staple originated with the Amish Dutch who utilized all parts of the butchered animal for multiple purposes. The ingredients include pork stock, pork, pork skins, cornmeal, wheat flour, pork hearts, pork li