Scrapple

Ingredients

• Select 3 pounds of very bony pieces of pork.
• For each pound of bony meat use about a quart of water.
• slowly add 2 cups of corn meal.

Method

1. 1

   Simmer meat in water until it drops from the bone.

2. 2

   Remove bones, chop meat, and ensure 2 quarts of broth remain.

3. 3

   Bring broth to boil, add corn meal, and cook until thick.

4. 4

   Add meat and seasonings, pour into pans, cool, slice, and brown in a skillet.

As published

This recipe was extracted from Aunt Sammy's radio recipes (1926) by United States. Department of Agriculture. Radio Service, page 20. The excerpt below is the record exactly as published.

SCRAPPLE Select 3 pounds of very bony pieces of pork or pork and beef mixed, if preferred. A hog's head may be used for making scrapple. For each pound of bony meat use about a quart of water and simmer until the meat drops from the bone. Remove the bone, taking care to get out all the tiny pieces. Chop the meat into small pieces. There should be about 2 quarts of broth left. If necessary, add water to make this quantity. Bring the broth to the boiling point, slowly add 2 cups of corn meal

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