Millet polenta?

[bunnyjadwiga]

I'm going to try this one (from Granado):

Para hazer escudilla de mijo, o de panizo machado -- To make a dish of millet, or of chopped panic-grass

Take the millet, or chopped panic-grass, clean it of dust, and of any other filth, washing it as one washes semolina, and put it in a vessel of earthenware or of tinned copper with meat broth, and cause it to cook with stuffed intestines in it, or a piece of salted pig�s neck, to give it flavor, and when it shall be cooked, mingle with it grated cheese, and beaten eggs, pepper, cinnamon, and saffron. (You can also cook the said grains with the milk of goats or cows.) And after they shall be cooked with broth, letting them thicken well, they shall be removed from the vessel and shall be left to cool upon a table, or other vessel of wood, or of earthenware, and being quite cold, they shall be cut into slices, and shall be fried with cow�s butter in the frying-pan, and serve them hot with sugar and cinnamon on top.

So, I'll need to:

• Cook the millet with broth
  
• Mix the hot millet with beaten eggs, cheese, pepper, cinnamon & saffron.
  
• Cook a bit more, sufficient to make it thick.
  
• Cool the millet
  
• Cut into slices
  
• Fry slices in butter.
  

I'll let you know how it goes.

Comments

[dr-zrfq.livejournal.com]

Scrapple's a more general term than a subset of blood-sausage; it's kind of a "mix the leftover bits of the animal with grain and binders and spices, and let it set up" sausage. Philly and Baltimore area scrapple (the kind I grew up with) had no blood in it (other than incidentally); it was made with leftover meat bits and sometimes organ meats.