Scrapple

Method

1. Scrapple, an especially favored breakfast dish in many sections, is composed of cooked pork and soup thickened with corn meal, flour, and sometimes shorts.
2. Cook the heads, hearts, and trimmings as for liver sausage, or until the bones can be removed.
3. Cook the skin, if used, until tender.
4. Grind all the material through the fine plate.
5. Return all the ground material to the soup after it has been strained to remove the bones, and bring it to a boil.
6. The cereal mixture to be added may vary widely.
7. One consisting of 7 parts corn meal and 3 parts white or buckwheat flour or 7 parts corn meal, 2 parts shorts, and 1 part buckwheat flour, should be acceptable.
8. Four parts ground cooked meat products, 3 parts soup, and 1 part dry cereal mixture (by weight) will produce a richly flavored, satisfactory scrapple.
9. More meal and soup may be used if desired.
10. In adding the cereal mixture, moisten it with some of the cooled soup so that it may be added to the hot soup without forming lumps.
11. Boil it for about one-half hour, stirring it frequently or constantly to prevent sticking.
12. Add the seasoning shortly before the cooking is finished and stir it in well.
13. The following seasonings may be used for 100 pounds of scrapple, including the soup and the dry cereal mixture : 2 to 2 1 /- 2 pounds salt.
14. 2 to 4 ounces black pepper.
15. 2 to 4 ounces sweet marjoram.
16. 2 to 4 ounces sage (if desired).
17. 1 ounce red pepper (if desired).
18. 1 ounce nutmeg (if desired).
19. 3 /2 ounce mace (if desired).
20. 2 pounds ground onions during second cooking (if desired).
21. The hot scrapple is poured into small shallow pans and chilled as quickly as possible.
22. If properly made it can be sliced and fried quickly without much crumbling.
23. The slices may be dipped in egg before thev are fried.