Scrapple

Ingredients

• a well-cleaned small pig's head
• 1 pig's heartlets
• 3 sliced onions
• 1 carrot
• 1 heaping tablespoonful salt
• 1 tablespoonful whole peppers
• a bouquet
• 1 pound well-washed barley
• thyme

Method

1. 1

   Place the pig's head and heartlets in a kettle with cold water.

2. 2

   Boil and add onions, carrot, salt, peppers, and bouquet.

3. 3

   Boil until tender.

4. 4

   Cook barley in a separate saucepan with pig's-head broth until tender.

5. 5

   Remove meat, chop finely, and mix with barley.

6. 6

   Season and set aside to cool.

7. 7

   Scrapple can be eaten cold or sliced and fried.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 234. The excerpt below is the record exactly as published.

Scrapple. — Place a well-cleaned small pig's head in a kettle over the fire, add 1 pig's heartlets, cover with cold water, and as soon as it boUs add 3 sliced onions and 1 carrot; add 1 heaping tablespoonful salt, 1 tablespoonful whole peppers, and a bouquet, cover and boil till tender. Place at the same time 1 pound well- washed barley in a saucepan over the fire, cover with cold water, and when boiling add some of the pig's-head broth, and boil till tender. When all is done, take out the meat and heartlets, cut some of the fat off from the pig's head, and set it aside to use for other pur- poses. Semove the meat from the bones, chop the meat and the heartlets fine and mix with the barley ; season with salt, pepper, and thyme

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