SCRAPPLE.
92. This is generally made of the head, feet, and any pieces which may be left after having made sausage meat.
Scrape and wash well all the pieces designed for the scrapple, put them in a pot with just as much water as will cover them. Add a little salt, and let them boil slowly till the flesh is perfectly soft, and the bones loose. Take all the meat out of the pot, pick out the bones, cut it up fine, and return it to the liquor in the pot. Season it with pepper, salt, and rubbed sage, to the taste. Set the pot over the fire, and just before it begins to boil, stir in gradually as much Indian meal as will make it as thick as thick mush. Let it boil a few minutes, take it off, and pour it in pans. When cold, cut it in slices, flour it, and fry it in hot lard, or sausage fat.
Some prefer buckwheat meal; this is added in the same manner as the Indian. Indian meal is preferable, as it is not so solid as buckwheat.
Sweet marjoram may be added with the sage, if preferred.