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SCRAPPLE RECIPE

‘Boston Cooking School Cook Book’, Fannie Farmer (1896)

(6 Servings)
 

INGREDIENTS

· 1 lb Pork, with bones
· 2 each Pig's feet
· Salt
· 2/3 cup Cornmeal
· 2 tbsp Onion, chopped
· Freshly ground pepper
 

DIRECTIONS

Place the pork, pig's feet, and a sprinkle of salt in a large pot and cover with 1 quart of water.

Bring to a boil, cover, and simmer until the meat falls from the bones, at least 1½ hours.

Remove the meat and reserve the broth.

Discard the bones and grind the meat in a meat grinder or food processor. 

Add cornmeal to the broth, and cook, stirring, for 5 minutes.

Add the ground meat and onion.

Place in the top of a double boiler, and cook over simmering water for an hour.

Add salt and pepper to taste.

Pack into a small loaf pan that has been rinsed with cold water and chill until set.

To serve, cut into 1/2-inch slices and pan-fry until crisp and brown.