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LOCATION: Recipes >> Preserving Meats >> Scrapple 05

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Scrapple

small hog's head
4 hog's feet
1/2 teaspoon sage
a pinch of cayenne,
salt and pepper to taste.
corn meal to make a soft mush
butter or in bacon, ham or sausage drippings

Have a small hog's head cut in half and the eyes and brain removed.
Wash the head pieces and hog's feet, scraping thoroughly with a
brush. Put in a large kettle, cover with cold water and bring to
a boil. Skim off the scum, cover the kettle and simmer gently for
2 to 3 hours or until the meat falls easily from the bones. Remove
the meat, chop it and discard the bones. Skim the fat from the
broth, return the meat to the broth and bring to a boil. Add sage,
cayenne, and salt and pepper to taste. Sift in enough corn meal to
make a soft mush, stirring constantly.

Cook over a low fire for 1 hour, stirring frequently to prevent
scorching. Taste for seasoning and pour the mixture into baking
pans rinsed with cold water. Set the pans in a cool place until
the scrapple is cold and firm. Cut it in thin slices and fry in
butter or in bacon, ham or sausage drippings until delicately brown.

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