also known by the Pennsylvania Dutch name Pannhaas ("pan hare" in English), is traditionally a mush of pork scraps and trimmings combined with cornmeal and wheat flour, often buckwheat flour, and spices. The mush is formed into a semi-solid congealed loaf, and slices of the scrapple are then pan-fried before serving. Scraps of meat leftover from butchering, not used or sold elsewhere, were made into scrapple to avoid waste. Scrapple is best known as an American food of the southern Mid-Atlantic states (Delaware, Maryland, South Jersey, Pennsylvania, and Virginia).
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