Scrapple -

A Pennsylvania dish which originated among the Germans. The genuine old-fashioned formula calls for a young pig's head, boiled until the meat is readily separated from the bones. The meat is then minced very fine and put back into the soup, which is afterwards thickened with buckwheat or cornmeal and seasoned with spices and herbs. When of the consistence of mush, it is run into pans to cool, to be later sliced and fried for the table.

The scrapple of general consumption is made from all waste portions of fresh pork, including the liver and kidneys, and a product of this inferior quality is widely retailed in butcher and delicatessen stores, etc.

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