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Julie M. Clagett cookbook, 1908-1914
Page 18
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18 Pork Scrapple Take the head, feet, & any pieces left from sausages. Scrape & wash them well. Put in a pot with just enough water to cover them. Add a little salt, & boil slowly until perfectly soft, & the bones loose. Take the meat out, pick out the bones, cut it up fine, & return it to the liquor in the pot. Season with pepper, salt + sage. Set the pot over the fire, & before it begins to boil, stir in gradually as much Indian meal as will make it as thick as mush. Let it boil a few minutes, & then pour it in pans. When cold, cut it in slices, & flour it, fry in hot lard, or sausage fat. Some prefer buckwheat meal. Sausage meat. 6 lbs lean, 4 of fat, 3 oz salt, 2 of pepper, 1 oz of sage. Cut fat & lean together. To keep Hams in summer. Put each one in a bag a little larger than the ham. Then get the best kind of sweet, well made
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18 Pork Scrapple Take the head, feet, & any pieces left from sausages. Scrape & wash them well. Put in a pot with just enough water to cover them. Add a little salt, & boil slowly until perfectly soft, & the bones loose. Take the meat out, pick out the bones, cut it up fine, & return it to the liquor in the pot. Season with pepper, salt + sage. Set the pot over the fire, & before it begins to boil, stir in gradually as much Indian meal as will make it as thick as mush. Let it boil a few minutes, & then pour it in pans. When cold, cut it in slices, & flour it, fry in hot lard, or sausage fat. Some prefer buckwheat meal. Sausage meat. 6 lbs lean, 4 of fat, 3 oz salt, 2 of pepper, 1 oz of sage. Cut fat & lean together. To keep Hams in summer. Put each one in a bag a little larger than the ham. Then get the best kind of sweet, well made
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