Scrapple

Ingredients

• Take a young pig's head
• two good-sized onions, quartered
• five bruised cloves of garlic
• one bay leaf
• sweet marjoram
• thyme
• rosemary
• a little sage
• salt
• pepper
• corn meal

Method

1. 1

   Boil the pig's head until the flesh drops from the bones with onions, garlic, bay leaf, herbs, salt, and pepper.

2. 2

   Chop the meat fine, strain the liquor, and boil with corn meal, adding the chopped meat gradually until it makes a stiff mush.

3. 3

   Cook for half an hour, then cool in shallow pans.

4. 4

   Slice and fry in olive oil or butter until light brown.

As published

This recipe was extracted from Bohemian San Francisco (1914) by Clarence E. Edwords, page 52. The excerpt below is the record exactly as published.

scrapple and Southern Darkey crack- VARIANTS ling corn bread are but variants of the preparation of corn meal in delectable foods. It is a long step from plain corn meal mush to scrapple, which we consider the highest and best form of prepar- ing this sort of dish, but all the intermediate steps come from a desire to please the taste with a change from simple corn meal. Crackling corn bread is the first step, and here we find that the darkies of the South found good use for the remnants of the pork after lard was tried out at hog-killing time, by mixing the crack- lings with their corn meal and making a pone which they cooked before an open fire on a hoe blade, the first of this being called "cracklin' hoe cake." Good scrapple is one of the finest breakfast dishes that we know during the winter, and when prepared after the recipe given here it precedes all other forms of serving corn meal. To mix it properly one must know the proper values of herbs and condiments, and this recipe is the result of much discriminating study. Mod- esty prevents us giving it more than the name of "scrapple." It is prepared in the following manner, dif- fering from that made in Philadelphia: Take a young pig's head and boil it un- SCRAPPLE til the flesh drops from the bones, in water to which has been added two good-sized onions, quartered, five bruised cloves of garlic, one bay leaf, sweet marjoram, thyme, rosemary, a little sage, salt, and pepper

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