Scrapple. — Place a well-cleaned small pig's head in a kettle
over the fire, add 1 pig's heartlets, cover with cold water, and as
soon as it boUs add 3 sliced onions and 1 carrot; add 1 heaping
tablespoonful salt, 1 tablespoonful whole peppers, and a bouquet,
cover and boil till tender. Place at the same time 1 pound well-
washed barley in a saucepan over the fire, cover with cold water, and
when boiling add some of the pig's-head broth, and boil till tender.
When all is done, take out the meat and heartlets, cut some of the
fat off from the pig's head, and set it aside to use for other pur-
poses. Semove the meat from the bones, chop the meat and the
heartlets fine and mix with the barley ; season with salt, pepper, and
thyme✪ Scrapple ; put the mixture into a long dish and set in a cool place.
Scrapple may be eaten cold, cut in slices ; but it is mostly cut in
slices and fried in butter, lard, or drippings ; the slices may also be
dipped into beaten egg, covered with bread crumbs, and fried light
brown on both sides.
848 MEATS.
Lard. — Most of the lard now is adulterated with potato floar,
water, salts, carbonate of soda, and caustic lime. We seldom get it
pure ; unless able to pay a high price to a reliable party or dealer it
is better to buy the leaf lard and try it out Strip off the skin and
cut it into small pieces ; put it in a large saucepan over a moderate
fire, letting simmer slowly ; stir from time to time until it is melted.
If lard is to be kept for any length of time it must cook until done
(this may be known by holding a ladle with boiling lard up a little
above the saucepan ; if the lard continues boiling in the ladle it is
done, if not it must cook a little longer; but great care must be
taken that the lard does not get a dark color ; it should be perfectly
white). Strain it into small jars holding from 3 to 5 pounds;
when cold, tie either paper or bladder over the jars, and set on the
cellar floor or in a cool place ; it will keep for several months. The
scraps should by no means be thrown away ; they can be minced fine
and used as lard in pie crust.
Pork to Pickle. — One hundred pounds of meat, 10 pounds of
salt, y^ pound saltpeter, 5 pounds sugar, 9 gallons of water. Mix
saltpeter, 2 pounds sugar, and 2 pounds salt together ; rub the meat
all over with it and let it lay on a table or board in the cellar for 24
hours. Then pack it in a barrel, boil the water with the remaining
salt and sugar until clear, and when cold pour it over the meat in
the barrel.
COLD PORK.
How to utilize.
Pork Croquettes. — Chop cold roasted or fried fresh pork very
fine ; for 12 croquettes take 1 tablespoonf ul butter and 1 medium-
sized fine-chopped onion ; place the butter and onion in a small
saucepan over the fire, and cook 5 minutes without browning ; then
add 1 heaping tablespoonf ul fiour, stir and cook 2 minutes ; add Yt
pint white broth or boiling water with a little beef extract, add 1
even teaspoonf ul salt, Y^ even teaspoonf ul white pepper, Ys teaspoon-
f ul dry English mustard, and 1 pint fine-chopped meat ; stir and
PORK, 849 ✪ Pork Croquettes
Page 234 · 3 recipe records on this page
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Scrapple. — Place a well-cleaned small pig's head in a kettle over the fire, add 1 pig's heartlets, cover with cold water, and as soon as it boUs add 3 sliced onions and 1 carrot; add 1 heaping tablespoonful salt, 1 tablespoonful whole peppers, and a bouquet, cover and boil till tender. Place at the same time 1 pound wellwashed barley in a saucepan over the fire, cover with cold water, and when boiling add some of the pig's-head broth, and boil till tender. When all is done, take out the meat and heartlets, cut some of the fat off from the pig's head, and set it aside to use for other purposes. Remove the meat from the bones, chop the meat and the heartlets fine and mix with the barley ; season with salt, pepper, and thyme ; put the mixture into a long dish and set in a cool place. Scrapple may be eaten cold, cut in slices ; but it is mostly cut in slices and fried in butter, lard, or drippings ; the slices may also be dipped into beaten egg, covered with bread crumbs, and fried light brown on both sides.
Lard. — Most of the lard now is adulterated with potato flour, water, salts, carbonate of soda, and caustic lime. We seldom get it pure ; unless able to pay a high price to a reliable party or dealer it is better to buy the leaf lard and try it out Strip off the skin and cut it into small pieces ; put it in a large saucepan over a moderate fire, letting simmer slowly ; stir from time to time until it is melted. If lard is to be kept for any length of time it must cook until done (this may be known by holding a ladle with boiling lard up a little above the saucepan ; if the lard continues boiling in the ladle it is done, if not it must cook a little longer; but great care must be taken that the lard does not get a dark color ; it should be perfectly white). Strain it into small jars holding from 3 to 5 pounds; when cold, tie either paper or bladder over the jars, and set on the cellar floor or in a cool place ; it will keep for several months. The scraps should by no means be thrown away ; they can be minced fine and used as lard in pie crust.
Pork to Pickle. — One hundred pounds of meat, 10 pounds of salt, y^ pound saltpeter, 5 pounds sugar, 9 gallons of water. Mix saltpeter, 2 pounds sugar, and 2 pounds salt together ; rub the meat all over with it and let it lay on a table or board in the cellar for 24 hours. Then pack it in a barrel, boil the water with the remaining salt and sugar until clear, and when cold pour it over the meat in the barrel.
COLD PORK. How to utilize.
Pork Croquettes. — Chop cold roasted or fried fresh pork very fine ; for 12 croquettes take 1 tablespoonf ul butter and 1 mediumsized fine-chopped onion ; place the butter and onion in a small saucepan over the fire, and cook 5 minutes without browning ; then add 1 heaping tablespoonf ul fiour, stir and cook 2 minutes ; add Yt pint white broth or boiling water with a little beef extract, add 1 even teaspoonf ul salt, Y^ even teaspoonf ul white pepper, Ys teaspoonf ul dry English mustard, and 1 pint fine-chopped meat ; stir and
Records on this page
ScrapplePork CroquettesMinced Pork