Scrapple II

Ingredients

• Clean and cut up one hog's head.
• season with salt and pepper to taste.
• season with salt and pepper to taste.
• stir in, slowly, enough cornmeal to thicken.
• adding some white flour to make it hold together.

Method

1. 1

   Clean and cut up one hog's head and remove all skin and larger bones.

2. 2

   Let soak in salt water overnight, and next morning wash again and put over the fire in cold water enough to cover.

3. 3

   Cook slowly until the bones separate from the meat, then drain, pick out all the bones and hard gristle, and chop or grind the meat fine.

4. 4

   Strain the liquor and return it with the ground meat to the kettle, season with salt and pepper to taste, and when it begins to boil, stir in, slowly, enough cornmeal to thicken, adding some white flour to make it hold together.

5. 5

   Stir constantly until done, then spread out in pans, and when cold cut in slices and fry 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 II Clean and cut up one hog's head and remove all skin and larger bones. Let soak in salt water over night, and next morning wash again and put over the fire in cold water enough to cover. Cook slowly until the bones separate from the meat, then drain, pick out all the bones and hard gristle, and chop or grind the meat fine. Strain the liquor and return it with the ground meat to the kettle, season with salt and pepper to taste, and when it begins to boil, stir in, slowly, enough cornmeal to thicken, adding some white flour to make it hold together.

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