Evening Republican, Volume 15, Number 276, Rensselaer, Jasper County, 22 November 1911 — Scrapple [ARTICLE]

Scrapple

Use the scraps of fresh pork and beef, cutting them up finely, and reserving the fat for making drippings. Boil the meat slowly until tender in just enough water to cover. When the meat fe tender season with salt, pepper, minced parsley and a little summer savory, and then stir enough yellow cornmeal into the boiling mixture to make a stiff mush. Cook for ten or twenty minutes, pour into a greased pan and set away to become cold. Cut into slices and fry. This may be made of cooked remnants and gravy, and oooking is then unnecessary, excepting when mush is added.