Beef, Corned, Scrapple

Ingredients

• A 4-lb. piece of corned beef
• one breakfast cupful of hominy grits
• two cupfuls of yellow corn meal
• a little black pepper
• a little sage

Method

1. 1

   Put the corned beef in a kettle, cover with water, and cook slowly for 4-5 hours until tender.

2. 2

   Remove the beef and mix the cooking water with enough plain water to boil the hominy grits and corn meal.

3. 3

   Stir while cooking for about half an hour.

4. 4

   Cut the beef into small pieces and mix with the mush while warm.

5. 5

   Pour into flat pans, cool, cut into slices, and fry.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 8. The excerpt below is the record exactly as published.

Beef, Corned, Scrapple. — A 4 -lb. piece of corned beef, brisket, free of bone, with fat and lean mixed. Put it in a kettle that has a cover, and then pour over it sufficient water to cover it. Put the lid on the kettle and set it on the range, where it may cook very slowly for four or five hours, or until it is perfectly tender. Then take it out of the pot, and with the water in which it was boiled mix enough plain water to boil one break- fast cupful of hominy grits and two cupfuls of yellow corn meal; stir all well while cooking (about half an hour will do) ; while this is being done, cut the meat up in very small, thin pieces ; mix these pieces through with the mush while warm, and pour the same into flat pans. Use a little black pepper and a little sage

Cook this with the app: pantry check, scaling, and the assistant.