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"Scrapple" in Place of Head-Cheese 2
season the chopped meat and put in with additional water, to about half fill the kettle, or to be quite thin, and when it begins to boil thicken with cornmeal to the consistence of mush; take out into pans while hot, make it level on the top, and when cold, pour melted lard over it to prevent the top getting dry and hard; it will also help it to keep longer. When wanted for use, cut out in slices about half an inch thick and fry in a little hot lard or butter until a nice brown; then turn, brown again, eat hot. If any one thinks this is too fat, or greasy, they can put in the heart and tongue. "
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