Philadelphia Scrapple

Method

1. This is highly prized in some parts of the country, affording a breakfast dish of great relish.
2. A leading Philadelphia manufacturer has furnished us with the following recipe: To make 200 lbs.
3. of scrapple, take about 80 lbs.
4. of good clean pork heads, remove the eyes, brains, snout, etc.
5. Put in about 20 gals.
6. of water and cook until it is thoroughly done.
7. Then take out, separate the bones and chop the meat fine.
8. Take about 15 gals, of the liquor left after boiling the heads, and if the water has boiled down to a quantity less than 15 gals., make up its bulk with hot water;
9. if more than 15 gals.
10. remain, take some of the water out, but be sure to keep some of the good fat liquor.
11. Put this quantity of the liquor into a kettle, add the chopped meat, together with 10 oz.
12. pure white pepper, 8 oz.
13. sweet marjoram, 2 lbs.
14. fine salt.
15. Stir well until the liquor comes to a good boil.
16. Have ready for use at this time 25 lbs.
17. good Indian meal and 7 lbs.
18. buckwheat flour.
19. As soon as the liquor begins to boil add the meal and flour, the two being previously mixed dry.
20. Be careful to put the meal in a little at a time, scattering it well and stirring briskly, that it may not burn to the kettle.
21. Cook until well done, then place in pans to cool.
22. The pans should be well greased, also the dipper used, to prevent the scrapple sticking to the utensils.
23. When cold, the scrapple is cut into slices and fried in the ordinary manner as sausage.
24. Serve hot.