The American Plate by Libby H. O’Connell

Author:Libby H. O’Connell
Language: eng
Format: epub
Publisher: Sourcebooks, Inc
Published: 2014-11-23T16:00:00+00:00

TRADITIONAL SCRAPPLE

Take a Pig’s haslet (edible organs such as the heart, liver, etc.) and as much offal, lean and fat pork as you wish to make scrapple; boil them well together until they are tender; chop them fine, after taking them out of the liquor; season as sausage, then skim off the fat that has arisen where the meat was boiled; to make all soft, throw away the rest of the water and put this altogether in the pot and thickening it with ½ buckwheat and ½ Indian. Let it boil up, then pour out in pans to cool. Slice and fry it in sausage fat.10

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