Philadelphia Scrapple

Ingredients

• Four pounds of lean, raw pork, from the shoulder
• 1 1^ pounds of calf's liver
• i^ pound of leaf lard
• 2 large tablespoonfuls of salt
• pepper to taste
• season with sage or sweet marjoram
• thicken with equal parts of buckwheat flour and corn meal

Method

1. 1

   Put pork, liver, and lard in cold water and boil until tender.

2. 2

   Chop fine, add salt, pepper, and seasonings.

3. 3

   Return to kettle and thicken with flour and corn meal.

4. 4

   Rinse pan with cold water, pour in mixture, and when cold, slice and fry.

As published

This recipe was extracted from Delicate dishes (1896), page 18. The excerpt below is the record exactly as published.

PHILADELPHIA SCRAPPLE. Four pounds of lean, raw pork, from the shoulder, 1 1^ pounds of calf's liver, i^ pound of leaf lard. Put in cold water and boil until tender. Chop fine, add 2 large tablespoonfuls of salt, pepper to taste, both red and black, season with sage or sweet marjoram, return "Use Imperial French Poultry Seasoning." LUNCHEON. 53 to kettle and thicken with equal parts of buckwheat flour and corn meal

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