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Some Food Variants
Tamales Scrapple Polenti
Variants of food preparation sometimes typify nationalities better even than
Take For variants a the young gravy: of Boil language pig’s Make one head chicken a or little and clothing. boil broth until it Take until with the meat the veal lowly flesh comes bone, drops corn a from small meal, from the piece bones. the for of instance. bones, beef, in a pig’s We water
to find which that has Italian been polenti, added foot, neck, two Spanish good-sized feet tamale, and gizzard onions, Philadelphia of quartered, chicken. scrapple five and bruised Southern cloves
Chop the neat fine and moisten it with the liquor in which it was boiled.
Darkey of garlic, crackling one bay corn leaf, bread sweet marjoram, are but variants thyme, of the rosemary, preparation a little of sage, corn salt, meal and
In a separate kettle cook in hot oil one sliced onion, one clove of garlic, a little in
delectable Boil six large foods. chili It peppers is a long in step a little from pepper. water plain until corn cooked meal mush so they to scrapple, can be strained
parsley, one bell pepper, one tomato, a small piece of celery, and a carrot. which
we through consider a fine the strainer, highest and add best to form this of the preparing chopped this chicken, sort of with dish, salt but to all taste
Separate the meat from the bones and chop fine. the
Cook intermediate until soft steps and come then and from add a this little a desire to chopped the to broth please parsley. with the taste a few with dried a change mushrooms. from
simple Strain corn off meal. the liquor Crackling and boil corn with bread corn is meal, the first adding step, and the chopped here we find meat.
Take corn meal Cook and slowly work into for thirty it a lump minutes of butter and then the size strain. of an egg, adding that
Put the boiling in darkies the water corn of the and meal South working gradually, found constantly until good it use makes until for it the a makes stiff remnants mush, a paste of then the cook consistency pork for after half lard of an
For was the tried mush: out at Boil hog-killing corn meal time, until by it mixing is thoroughly the cracklings done and with then their cool corn it until meal it
hour biscuit with dough. the meat.
and making a pone which can they be cut cooked in slices before for an frying. open fire on a hoe blade, the
Have ready a pile first of the of Put soft this in inner being shallow husks called pans of “cracklin’ green and let corn cool. hoe and cake.” on each husk spread
Mix butter and olive oil and heat in a frying pan and into this put the slices of
a lump of dough, the size of a walnut, into a flat cake covering the husk.
To Good serve scrapple slice about is one half corn of an the meal, inch finest frying thick breakfast and to a fry light dishes in brown. olive that oil we or know butter during to a light the
winter, In the center and when of the prepared dough put after a the teaspoonful brown. recipe given of the here chopped it precedes meat all with other minced
Place the fried corn meal in a platter in layers, sprinkling each with grated forms
of serving corn meal. To mix it properly olive.
Parmesan cheese, salt, one and must pepper. know the proper values of
herbs On a and large condiments, husk put several and this tablespoonfuls recipe is the of result chopped of much meat discriminating with olives.
study. Take Modesty parsley and prevents one clove us giving of garlic it more chopped than the fine name and a of can “scrapple.” of French It is
mushrooms Roll prepared this together cut in in this and quarters, manner, lay on and them differing fry other in butter, from husks that then until made add the enough in tamale Philadelphia. gravy is of the to pour size
over the desired. fried corn meal.
As originally prepared the tamale was made for conveyance, hence the wrappings
of corn Tie the husk. ends This Place together is this a Spanish in with an strips oven dish, for of having fine a few husk been minutes and brought put then in to serve.
boiling this country water by for the
early Spanish explorers, and adopted twenty by minutes. the Indian tribes with whom they came
in contact. In Either the genuine veal or tamale pork may the be interior used instead is the sauce of chicken. and meat that goes
with the corn meal which is alternately laid with the husks, and when made the
ends are tied with fine husk. For meat, chicken, pork, and veal are considered
the best. There is also a sweet tamale, made with raisins or preserves.
This recipe for tamales was given us by Luna.
Polenti, properly prepared, is a dish that requires much labor, and scarcely
repays for the time and exertion spent in its making. It differs from scrapple in
that the ingredients are mixed in a sauce and poured over the mush instead of
being mixed in the meal. In the New Buon Gusto restaurant, in Broadway, they
cook polenti to perfection, and when it is served with cippino it leaves nothing
to be desired. This is the recipe.
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