§ 51. Scrapple
The head and feet of hogs are generally used in making scrapple, but scrapple can be made from any hog meat. The heads should be split through the middle and placed in a kettle with sufficient water to cover them. They should be cooked until the meat falls from the bones. Drain off the broth. Separate the bones from the meat, then chop the meat fine and add it to the broth, and boil. Corn meal should be added until it is as thick as mush. Add the corn meal slowly and stir vigorously, so as to avoid lumpiness. Stir the mixture well for ten or fifteen minutes, and allow it to boil one hour. Pour the scrapple into shallow pans or molds. When cold, it should be sliced and fried.