Scrapple

Ingredients

• Procure a hog's head
• two large livers
• a handful of salt
• almost or quite a pint of sage leaves
• two measures of Indian
• one of flour

Method

1. 1

   Boil the hog's head until the meat drops from the bones, and the liver until you can run a straw through it.

2. 2

   Chop the liver finely, remove bones from the head, and chop it as for head cheese.

3. 3

   Put both back into the strained water, season with sage, black pepper, and salt, thicken with Indian meal and flour while stirring continuously.

4. 4

   When thick as mush, pour into prepared vessels and let cool.

Nutrition per serving

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 25. The excerpt below is the record exactly as published.

Scrapple. Procure a hog's head and two large livers ; if you cannot get hog's Uvers, one beefs liver ; after the head has been thoroughly cleansed, put it over the fire with a handful of salt and plenty of oold water, put the liver in another vessel also with cold water, boil the head until the meat drops from the bones, and the liver untU you can run a straw through it ; then chop the liver until as fine as powder, throwing away the water it was boiled in ; remove all the bones from the head and chop that as for head eheesci put both head and liver back into the water the head was boiled in, having first strained it and put it back into the vessel it was boiled in (it will require a very large pot or kettle,) 56 OOOKEBT FROM EXPERIENCE. ieatfon with almost or qnite a pint of sage leaves nibbed ise^ black pepper and salt to yonr taste, and you most season highly with both, as the meal which yon add takes np a great deal of it ; when the seasoning is well stirred in, thicken with Indian meal and wheat flour in the proportion of two measures of Indian to one of flour

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