Scrapple

Ingredients

• 2 hogs' heads
• 6 equal portions of meal and flour
• salt
• pepper

Method

1. 1

   Boil hogs' heads until tender, reserving the liquor.

2. 2

   Remove grease and cut meat into small pieces.

3. 3

   Return meat and liquor to saucepan, stir in meal and flour until consistency of mush.

4. 4

   Season with salt and pepper, boil several minutes, stirring.

5. 5

   Mold in pans, when cold cut in slices, roll in corn meal and fry in boiling lard.

6. 6

   Serve hot for lunch or breakfast.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 34. The excerpt below is the record exactly as published.

Scrapple. Boil 2 hogs' heads until tender, reserving the liquor. When heads are cold, remove grease and cut meat into small pieces. Re- turn meat and liquor to saucepan, and stir in 6qual portions of meal and flour, until the consistency of mush. Season with salt and pep- per, boil several minutes, stirring all the while. Mold in pans, when cold cut in slices, roll in corn meal and fry in boiling lard. Serve hot for lunch or breakfast. StuJBSng for Ham, Venison or Mutton. One cup of bacon cut fine, 1 cup of onions minced, 1 cup of parsley, thyme and celery seed mixed, i/^ cup of sweet mace, 3 large spoons of mustard, 3 spoons of brown sugar, black and cayenne pepper

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