"Chili represents your three stages of matter: solid, liquid, and eventually gas."--John Goodman as Dan Conner

Scrapple - Head Cheese Recipe

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This recipe for Scrapple - Head Cheese, by , is from Farm Kitchen - The Cornucopia, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sally Winkler
Added: Monday, July 17, 2006

Category:
Category:

Ingredients:  
Ingredients:  
Soak the hog's head in water overnight. In the morning, clean throroughly and boil until tender. Take out and let stand until cold. Remove all bones and chop fine. Strain the water to remove all bones, put back on the fire to get hot. Season the chopped meat and add to the water. More water may be needed when it begins to boil. Thicken with cornmeal to the consistency of mush. Take out while warm and put in pans. When cold, cover with melted lard to prevent from hardening and dry. When wanted to use, cut in slices 1/2 inch thick, fry in hot lard or butter until brown, turn and brown other side. Eat while hot. Heart and tongue may be added too.

Directions:
Directions:
Where the recipe states "remove all bones and chop fine", I believe it means chop the removed meat fine, as the next sentence directs us to strain the bones out of the water which leads me to believe that you don't eat the bones.

Personal Notes:
Personal Notes:
The recipe is copied as Aunt Sally wrote it with the exception of a few periods and commas added for clarification.

The old cliche that everything was used but the "squeal" at butchering time is true as this recipe validates. Scrapple was a common food and I believe can still be found in certain market areas.

 

 

 

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