Scrapple I

Ingredients

• Cook until tender, hogs' livers, hearts, and scraps of lean meat.
• Salt to taste
• thicken with cornmeal until it is a thin mush.
• salt, pepper and sage to taste.
• salt, pepper and sage to taste.

Method

1. 1

   Cook until tender the hogs' livers, hearts, and scraps of lean meat.

2. 2

   Salt to taste, and when done, remove the meat, boil the liquid a little longer, and then thicken with cornmeal until it is a thin mush.

3. 3

   Let this cook well, and then add the meat, minced fine, and salt, pepper, and sage to taste.

4. 4

   Pour into pans to cool, and when wanted, slice and fry until brown on both sides.

As published

This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 209. The excerpt below is the record exactly as published.

Scrapple I Cook until tender, hogs' livers, hearts, and scraps of lean meat. Salt to taste, and when done, remove the meat, boil the liquid a little longer, and then thicken with cornmeal until it is a thin mush. Let this cook well, and then add the meat, minced fine, and salt, pepper and sage to taste.

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