Scrapple

Ingredients

• Place a pig’s head in 4 quarts of cold water
• 4 quarts of cold water
• a teaspoon of rubbed sage
• 1 cup of sifted cornmeal
• 3 cups of liquid
• One-third buckwheat may be used instead of cornmeal

Method

1. 1

   Bring the pig’s head to a boil, skim, and season the liquid.

2. 2

   Simmer until the meat falls from the bones.

3. 3

   Strain, remove bones, and chop meat fine.

4. 4

   Measure the liquid and blend cornmeal in it, simmer until thick.

5. 5

   Stir in chopped meat and pour into greased pans to cool.

6. 6

   Cut into slices, dredge with flour, and brown in hot fat when ready to eat.

As published

This recipe was extracted from Foods that will win the war (1918) by Charles Houston Goudiss, page 17. The excerpt below is the record exactly as published.

SCRAPPLE Place a pig’s head in 4 quarts of cold water and bring slowly to the boil. Skim carefully and season the liquid highly with salt, cayenne and a teaspoon of rubbed sage. Let the liquid simmer gently until the meat falls from the bones. Strain off the liquid, remove the bones, and chop the meat fine. Measure the liquid and allow 1 cup of sifted cornmeal to 3 cups of liquid. Blend the cornmeal in the liquid and simmer until it is the consistency of thick porridge. Stir in the chopped meat and pour in greased baking pans to.cool. One-third buckwheat may be used instead of cornmeal

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