Home › Meats › Philadelphia Scrapple

Philadelphia Scrapple

Take a cleaned pig's head, put in a kettle, cover with boiling water and simmer slowly until the meat falls from the bones. Remove skin and bones and chop the meat fine. Put the pot liquor in a cold place until next day; then remove the cake of fat which has formed over the top. Strain the liquor and return to the fire.

When it boils, stir in the chopped meat and add a very high seasoning of salt and pepper. Sift in, slowly, fine corn-meal, adding it gradually until sufficiently thick to mold firmly when cold.

Continue to stir for twenty minutes; then draw to one side, where it will bubble occasionally, and cook for an hour longer. Pour into wetted pans and set away until cold; then turn out on a platter and keep in a cold place. In winter this will keep for a fortnight or longer, according to the severity of the weather.