Allan Terry Poet Ballad

Pannhaas

Savory described the dish a staple for breakfasters
The stock was said to be key to the foundation
of the dish.
2 hams
2
3 livers
3 kidneys
2 heads

cooked in 1 gallon of reserved pigfeet stock
add water to cover
take the meat off the bone
and stew the bones to make a broth
We used green peppers,carrots and onions and garlic to
make the broth
and mixed it with the broth of the meat and offals.
"when the meat is tender: glove up
and squish the large portion into handling size"
we would gring them later in a meat grinde
.2-5 cups fine cornmeal
¼-1 cup buckwheat flour
½ -1cup yellow onion diced small
For most scrapple recipes, the standard amount of
 ground or rubbed sage is 1/4 to 1/2 teaspoon
 for every 1 pound of meat
grinf the meat
add the cornmeal and flour mix
add sage, salt(3 Tablespoons) add no more until
the mixture is at desired thickness
and has been tased for saltiny.
Common spices in scrapple include sage,
 thyme, and black pepper, along with other
 seasonings like salt, savory, and nutmeg.
Many recipes also call for garlic powder, 
onion powder, and cayenne pepper for additional flavor. 
Mix spices and taste
adjust to desired flavor
using loave pans and muffin tins ( small ones for decrotive effect)
load up and allow the scrapple to set up.
In a cool room place the scrapple for up to five hours before regerration or freezing
slice and enjoy!
*********************Note you can add cooked bacon and mushrooms that have been freid and twisted dry(in a cheesecloth)***********************************************************************

We had a fine supper that evening a celebration for all
Waffles
Pancakes
sausages
bacon
and scapple
with pies and cakes
A great time had by all
to celebrate the autumn
in preparation for
Winter!

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