Scrapple, a favored breakfast dish in many sections, is made of cooked
pork and broth thickened with cornmeal, flour, and sometimes shorts.
The following formula is popular:
• 30 pounds of cooked and ground meat
• 30 quarts of broth
• 10 pounds of cornmeal
• 3 pounds of buckwheat or rye flour
• 1½ pounds of rolled oats
• 15 ounces of salt
• 3 ounces of pepper
Cuts of pork such as the head, tail, kidneys, heart, tongue (skinned),
spareribs, and pork trimmings may be used to make scrapple. Clean and
trim all pieces thoroughly and place them in a pot or vessel; cover
with water and cook until the meat separates easily from the bone.
Separate the meat from the bones and grind or chop fine. After
grinding return the meat to the broth and bring to a boil, add corn
meal, buckwheat flour, and rolled oats and cook until the mixture has
the consistency of thick mush. Season with salt, pepper, and spices;
remove from the heat and pour into molds or shallow pans to harden.
When adding the cereal, moisten it with some of the cooled broth so
that it may be added without forming lumps.
If made properly, scrapple can be sliced and fried easily with little
crumbling.