Originally posted by RubyRose
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<div style="border: 1px #999999 solid; background-color: #DCDCDC; padding: 4px;">Originally posted by oneiron339
Ruby, you're too kind. The recipe you listed is ok but it's rather PC.
Well, oneiron339, you’re exactly right. I have another recipe that starts “Boil together one cleaned hog’s head with heart and liver and whatever other pieces of pork you have. Cook several hours. Remove the meat from the bones and measure. What is left can be used for making meat pudding.” But most people don’t have access to the ingredients listed, let alone the “other pieces”, which was the genteel description for piggy prairie oysters. Now you Know what pork pudding meat is, meowzart.
Interestingly, both of my non-PC grandmothers used to call spareribs “trash meat”, and when I was a little girl, it was one of the cheapest cuts of meat in the butcher shop.
Now, stuffed pig stomach is a different story. Fresh pig stomach is available in our area year round but I understand that it doesn’t turn out right if frozen is used. There is a restaurant called The Willows in East Texas PA (less than 10 minutes off I-78 but you could never find it unless you were lost) that makes a very good version. But the best is a late fall Lioness Club dinner for eat-in or carry-out with sides of pepper cabbage, applesauce and potato rolls. Last year, they served about 500 dinners.
As a side note, my daughter did her 7th grade science project on the effects of different types of soft drinks on pig stomach, which has the closest composition of all animals to the human stomach. With her showpiece of a whole one floating in a jar labeled “Look what The Dew can do to you”, she won first prize for her school and was supposed to go to the state finals but at the last minute, some PETA lady from an area in PA where they don't sell pig stomachs or eat them protested to the state science project committee and she was disqualified.
Yes I always thought scrapple was made from whatever you had left over like the pig's face. I remember being in a diner in Scranton once and my friend who had never had scrapple before innocently asked the waitress if it had potatoes in it - 'No honey, it doesn't.'
What are piggy prairie oysters like? I've always found the beef version somewhat chewy but maybe they were overcooked.