Scrapple

Ingredients

• a pig's head
• four quarts water
• a little sage
• salt
• pepper
• enough sifted cornmeal to thicken

Method

1. 1

   Boil a pig's head two hours in four quarts water, with a little sage, salt and pepper; cut the flesh from the bones, mince it fine and return it to the liquor; add enough sifted cornmeal to thicken; simmer two hours, when it should be like soft mush, not too thick to pour; put in pans; when cold and stiff it is sliced and fried for breakfast.

As published

This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 20. The excerpt below is the record exactly as published.

Scrapple. — Boil a pig's head two hours in four quarts water, with a little sage, salt and pepper ; cut the flesh from the bones, mince it fine and return it to the liquor ; add enough sifted corn- meal to thicke

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