Scrapple

Ingredients

• a hog's head
• salt
• pepper
• powdered herbs
• corn meal
• buckwheat flour

Method

1. 1

   Clean and boil the hog's head for four hours.

2. 2

   Remove bones, chop meat, and skim grease from the broth.

3. 3

   Return meat to broth, season, and stir in corn meal and buckwheat flour to make a mush.

4. 4

   Cook for one hour, then pour into dishes and cool.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 81. The excerpt below is the record exactly as published.

SCRAPPLE. Many cities or parts of the country have some particu- lar dish for which they are noted, and. that peculiar to Philadelphia is known as "scrapple," w^hich is brought to market in large quantities and sold most reasonably. It is made in this way : Scrape and thoroughly clean a hog's head ; then split it, and take out the eyes and brain. The butcher will, of course, do this when directed. Clean the ears also, and scrape and scald them well. Put all on to boil in plenty of cold water, and sim- mer gently for four hours, or until the bones will easily slip from the meat. Lift out the meat and bones into a colander, remove the bones, and chop the meat fine. Skim off every particle of grease from the water in which the meat was boiled, and return the chopped meat to the kettle and water. Season highly with pepper and salt MEATS. 191 and such powdered herbs as may be preferred. Now take a large wooden spoon or paddle and stir constantly, meanwhile adding enough corn meal and buckwheat flour

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