California Scrapple

Total Time: 24 hrs 5 mins Preparation Time: 24 hrs Cook Time: 5 mins

Ingredients

• 2 lbs boneless lamb shoulder
• 2 quarts water
• 1 1/2 teaspoons sage
• 1 1/2 teaspoons nutmeg
• 1 1/2 teaspoons pepper
• 1 1/2 teaspoons salt
• 1/2 teaspoon cornmeal
• 1/2 cup buckwheat flour
• melted butter or margarine

Recipe

• 1 trim excess fat off lamb and discard (unless you have dogs, and then it's a treat for them). put meat in a 4-5 quart pan with six cups of water, sage, pepper, salt and nutmeg. bring to a boil; cover and simmer until meat pulls easily into shreds (about two hours). lift out meat and let cool.
• 2 finely chop meat and return to broth. stir remaining two cups of water into cornmeal and buckwheat flour, then mix with meat. bring mixture to a boil and stir until thick (about 30 minutes).
• 3 spoon into a 4" x 8" loaf pan; cover and chill overnight until firm.
• 4 turn loaf out of pan and cut into 1/2 inch thick slices. arrange slices in 1/8-inch melted butter in a frying pan on medium high heat. using a wide spatula, turn as needed until crusty and browned.