There are many recipes for scrapple, but the basic ingredients are pork scraps, cornmeal, and flour. The meat is cooked until it is very tender, then shredded or chopped. The cornmeal and flour are used to make a thickener for the mixture, which is then formed into a loaf and fried.
Separate one hog's head into halves.
Take out the eyes and brains.
Scrapeand thoroughly clean the head.
Put into a large kettle and cover with 4 or5 quarts of cold water.
Simmer gently for 2 or 3 hours, or until the meatfalls from the bones.
Skim off grease carefully from the surface; removemeat, chop fine and return to the liquor.
Season with salt
Sift in granulated yellow corn meal, stirringconstantly, until the mixture is thickened to the consistency of soft mush.
Cook slowly for 1 hour, watching carefully as it scorches easily.
Whensufficiently cooked, pour into greased oblong tins and store in a coolplace until ready to use.
Cut in thin slices and fry in hot fat until crispand brown.
Ingredients
Directions
Separate one hog's head into halves.
Take out the eyes and brains.
Scrapeand thoroughly clean the head.
Put into a large kettle and cover with 4 or5 quarts of cold water.
Simmer gently for 2 or 3 hours, or until the meatfalls from the bones.
Skim off grease carefully from the surface; removemeat, chop fine and return to the liquor.
Season with salt
Sift in granulated yellow corn meal, stirringconstantly, until the mixture is thickened to the consistency of soft mush.
Cook slowly for 1 hour, watching carefully as it scorches easily.
Whensufficiently cooked, pour into greased oblong tins and store in a coolplace until ready to use.
Cut in thin slices and fry in hot fat until crispand brown.
