scrapple
(from Godey's Ladies Magazine, edited by L.A. Godey, Sarah J. Hale, 1860)
Ingredients:
Instructions:
Ingredients:
leftover bits from making pork sausage
pepper & salt
sage
sweet marjoram powdered
Indian meal
Instructions:
This is generally made of the head of a porker, the feet, and any pieces that may be left after making sausage-meat. Scrape and wash well all the pieces, and put them into a pot, with just as much water as will cover them; let them boil slowly till the flesh is perfectly soft, and the bones loose; take all the meat out of the pot, free it from the bones, cut it up fine, and return it to the liquor in the pot; season it with pepper, salt, and sage and sweet marjoram powdered, to the taste; set the pot over the fire, and, just before it begins to boil, stir in gradually as much Indian meal as will make it the thickness of stiff batter; let it boil a few minutes, take it off, and pour it in pans; when cold, cut it in slices, flour it, and fry it in hot lard.
Photo by Steamykitchen, CC 3.0
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