FRESH, FRIED SCRAPPLE
by Cindy O. Herman
“WRITE ABOUT SCRAPPLE,” MY EDITOR SAID. SCRAPPLE? THE VERY NAME … EW! BUT PLENTY OF PENNSYLVANIANS LOVE THAT staple of butchering days made from cornmeal and pork, so I set out for County Line Restaurant in Richfield, where it’s on the menu every day year round. Joy Inch has been cooking there for 14 years. Every five or six weeks she whips up enough scrapple to fill 22 loaf pans, which she then slices, fries and freezes. When customers order it, the slices are finished to crispy perfection.
“It’s my Uncle ‘June’s’ (Junior) recipe,” she said, stirring an enormous stainless steel cooker of ground roast pork and broth. “He used to make it when we butchered.” Jerry and Betsy Lyter took over the restaurant 16 years ago. When their scrapple supplier switched to a brand Jerry didn’t like, Joy started making it. “And, of course, Joy’s an old hand at it,” Jerry said. “She makes it for her family.”
Today, Jerry and Betsy’s son and daughter-in-law, Curtis and Michelle Lyter, run the restaurant, which offers a variety of chicken dishes and roast duck; beef, ham, and veal entrées; and a large selection of seafood, all made in Joy’s kitchen. On Michaelmas Day (Sept. 29), they even serve goose. “We roast everything from the primal cut,” Curtis said. “Everything’s roasted overnight.”
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