I remember someone talking about how to make scrapple a long time ago, so when I ran across this recipe in one of my new cookbooks I thought I'd post it for you:
Scrapple
Lettie Gay says after testing this recipe:
“When we first looked at the scrapple after it had been allowed to cool, we were most unfavorably impressed. It had a grayish look and seemed most uninviting. One taste changes our feeling toward it entirely! This is a most delicious dish, one which might well compete with pâté de fois gras as a canapé spread. The flavor is delicate and quite delightful. Although we did not try sealing the scrapple in half-pint jars, there seems no reason why this could not be done successfully, making a product which would keep for several weeks at least.”
To make this scrapple, take the head, liver, and feet of a hog and boil them until the flesh drops from the bones—about two and a half hours. Grind the meat and season with red and black pepper, adding salt to taste.
Make a cornmeal mush of one cup of cornmeal and three cups of the stock. Add the meat and mix well. Cook in the top of a double boiler or in a pan set in another pan of water for about half an hour. If the scrapple seems too stiff, a little more of the liquor may be added. It should be stiff enough to cut when cold. Mold in oblong pans. This may be cut in slices, rolled in flour, and sautéed before serving.
--Marie H. Heyward, Wappaoola Plantation, Cooper River
From: “200 Years of Charleston Cooking, 1934"
Scrapple
Lettie Gay says after testing this recipe:
“When we first looked at the scrapple after it had been allowed to cool, we were most unfavorably impressed. It had a grayish look and seemed most uninviting. One taste changes our feeling toward it entirely! This is a most delicious dish, one which might well compete with pâté de fois gras as a canapé spread. The flavor is delicate and quite delightful. Although we did not try sealing the scrapple in half-pint jars, there seems no reason why this could not be done successfully, making a product which would keep for several weeks at least.”
To make this scrapple, take the head, liver, and feet of a hog and boil them until the flesh drops from the bones—about two and a half hours. Grind the meat and season with red and black pepper, adding salt to taste.
Make a cornmeal mush of one cup of cornmeal and three cups of the stock. Add the meat and mix well. Cook in the top of a double boiler or in a pan set in another pan of water for about half an hour. If the scrapple seems too stiff, a little more of the liquor may be added. It should be stiff enough to cut when cold. Mold in oblong pans. This may be cut in slices, rolled in flour, and sautéed before serving.
--Marie H. Heyward, Wappaoola Plantation, Cooper River
From: “200 Years of Charleston Cooking, 1934"
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