Scrapple

Ingredients

• take 2 or 3 hogs heads, hearts, a liver or two
• also I quart meal
• and I quart seconds, or buckwheat

Method

1. 1

   Boil until tender, then take the meat from the liquid, remove the bones, and run meat through a chopper.

2. 2

   Return the ground meat to the liquid, add seasoning as you would for sausage, boil all briskly until like mush, then pour into dishes or pans, and when cold cut into squares; flour and fry as you wish.

As published

This recipe was extracted from Two hundred tested recipes (1920) by North Carolina. Literature and Library Extension Department Woman's Club of Oxford, page 7. The excerpt below is the record exactly as published.

SCRAPPLE To make scrapple, take 2 or 3 hogs heads, hearts, a liver or two. Boil until tender, then take the meat from the liquid, remove the bones, and run meat through a chopper, take all bones from the liquid and skim off a part of the grease; then return the ground meat to the liquid, add seasoning as you would for sausage, also I quart meal and I quart seconds, or buck- whe

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