96 BIGGLE SWINE BOOK. 



Scrapple, a pork preparation well known in Penn- 

 sylvania, New Jersey and elsewhere, is made some- 

 what after the plan of souse and head-cheese, using 

 portions of the head, ears, feet, liver, heart, and a part 

 of the skin from which the fat has been cut for making 

 lard. Not more than a fourth of the liver should be 

 used. These scraps are put into sufficient water to 

 admit of boiling a long time, at least until all the meat 

 can easily be pulled apart by the fingers. It should then 

 be dipped from the liquor and run through the cutter. 

 When returned again to the boiler it should be thick- 

 ened with finely ground corn-meal, seasoned to suit 

 the taste, and thoroughly boiled, stirring vigorously all 

 the while to prevent scorching. Some prefer to use 

 one-fourth graham flour and three-fourths corn-meal 

 for thickening. If the meat contains too much fat this 

 may be skimmed off before adding the meal. Enough 

 meal should be added to make a stiff mush when cold. 

 Pour out while hot into square tins not over four inches 

 deep. To prepare for the table, cut in slices and fry 

 till brown. 



Souse, made of scraps, especially including the 

 feet, the lean meat of the head, etc. , is prepared by 

 boiling, and then flavoring with salt, pepper and vine- 

 gar, whole spices, etc. It becomes quite firm. It is 

 browned in the oven for table use. 



Head-cheese is much like souse, but the vinegar 

 is replaced with sage, and the fat is pressed out through 

 a strainer cloth. Like souse, it may be packed away 

 in jars until needed for use. It is made ready for the 

 table by browning in a frying pan. 



To corn or pickle a small amount of pork for family 



