A historical main dish from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913).
Preserved exactly as written in the original source
Take the head, heart and any lean scraps of pork, and boil until the flesh slips easily from the bones
Remove the fat, gristle and bones, then chop fine
Set the liquor in which the meat was boiled aside until cold, take the cake of fat from the surface and return to the fire
When it boils put in the chopped
Modern guidance to help you succeed with this vintage recipe
Prolonged boiling breaks down collagen in tough cuts and organ meat into gelatin, which creates a rich, viscous cooking liquid. Chilling this liquid allows fat to solidify on top for easy removal while the gelatin sets below. Chopping the meat fine and reheating it in the defatted, gelatin-rich liquid creates a cohesive mixture that will set into a sliceable loaf when cooled, similar to terrines and head cheese.
The entire dish is designed to be made ahead. The meat can be boiled and picked 1-2 days in advance and refrigerated. The finished scrapple must be made at least 8 hours (or overnight) before serving to allow it to fully set in the refrigerator.
Store the unmolded scrapple wrapped tightly in plastic wrap in the refrigerator for up to 1 week. Traditional serving method is to slice 1/2-inch thick and pan-fry in butter or oil until crispy and golden on both sides. Can also be frozen for up to 3 months; thaw in refrigerator before slicing and frying.
AI-generated tips from Chef Cecil's culinary database
The entire dish is designed to be made ahead. The meat can be boiled and picked 1-2 days in advance and refrigerated. The finished scrapple must be made at least 8 hours (or overnight) before serving to allow it to fully set in the refrigerator.
Store the unmolded scrapple wrapped tightly in plastic wrap in the refrigerator for up to 1 week. Traditional serving method is to slice 1/2-inch thick and pan-fry in butter or oil until crispy and golden on both sides. Can also be frozen for up to 3 months; thaw in refrigerator before slicing and frying.
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