South Carolina Scrapple

Ingredients

• Select three pounds of bony pieces of pork.
• For each pound of meat use a quart of water
• Slowly add two cups of corn meal
• salt, pepper and the juice of an onion

Method

1. 1

   Simmer the meat until it drops from the bone.

2. 2

   Remove the meat from bones carefully being certain to get all the small pieces.

3. 3

   Bring the remaining broth to boiling point, adding sufficient water to make two cups.

4. 4

   Slowly add two cups of corn meal and cook until the mixture becomes a thick mush, stirring constantly.

5. 5

   Chop the meat and put it in the pot; also add salt, pepper and the juice of an onion.

6. 6

   Cook for two minutes, stirring constantly.

7. 7

   Pour the hot scrapple into a dampened oblong pan.

8. 8

   Let stand until cold and firm.

9. 9

   Slice and brown in hot skillet.

10. 10

    If the scrapple is rich with fat, no more fat is required for frying.

As published

This recipe was extracted from The Southern cook book of fine old recipes (1935) by Lillie S. Lustig, page 23. The excerpt below is the record exactly as published.

South Carolina Scrapple Select three pounds of bony pieces of pork. For each pound of meat use a quart of water and simmer until the meat drops from the bone. Remove the meat from bones carefully being certain to get all the small pieces. Bring the remaining broth to boil- ing point, adding sufficient water to make two cups. Slowly add two cups of corn meal and cook until the mixture becomes a thick mush, stirring constantly. Chop the meat and put it in the pot; also add salt, pepper and the juice of an onion

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