Philadelphia Scrapple
Ingredients
Directions
Make the meat and broth
Cook the pig's head in boiling water until the flesh slips easily from the bones.
Remove the bones and chop the meat finely once it cools.
Let the liquid cool.
Remove the fat from the liquid.
Reheat the liquid to boiling.
Add 1 teaspoon of salt for each quart of liquid.
Cook the mush
Sift in enough cornmeal while stirring to achieve a mush-like consistency.
Boil hard for several minutes.
Reduce heat and cook slowly for 1 hour, stirring occasionally.
Stir in the chopped meat.
Set and fry
Pour the mixture into bread pans.
Set aside in a cool place to firm up.
Cut into ½ inch thick slices.
Brown the slices in fat.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Cornmeal
- Thickens the liquid into a mush that sets firm when cooled.
- Pig's head
- Supplies the meat and gelatin-rich broth that help the scrapple hold together.
The step that matters
Cook the cornmeal slowly after boiling. Cornmeal can scorch on the bottom and thicken unevenly if heat is too high, so stirring and a low, slow simmer keep the mush smooth and free of lumps.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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