Recipe for Pig's Feet Souse from The People's Home Recipe Book by Mrs. Alice Gitchell Kirk 1915
After scraping, cleaning, washing and singeing the feet, put them into a kettle with plenty of water. Boil and skim, then pour off the water and add fresh and boil until the bones may be pulled out easily; do not bone, but pack in a stone jar with salt and pepper between each layer; cover with cider vinegar. When wanted for use, put in a hot skillet and add more pepper; salt and vinegar if needed. Boil until thoroughly heated, stir in a smooth thickening of flour and water, and boil until flour is cooked. Serve hot as a breakfast dish. Or, when they have boiled until tender, take out the bones and pack in a jar as above. Slice cold when wanted.
I might try that but what would I do with the rest of the pig?
Find an apple...........dig a pit..............main course for the Forum Get-Together ;D
Can you do that in Howard? ???
Wilma, you could make whole hog scrapple. Yummy, and put on a kettle of apple butter too. Down state has an apple, scrapple festival every fall.
I spent a lot of time in Philadelphia. Despite their insistence that scrapple was the world's best food for breakfast, it always just seemed like a poorly made omelet to me. Although I had what was purported to be the best (the Eagle Country Club) scrapple in Philly, it would never grow to be my favorite, although I have certainly eaten a lot of it.
Are you sure you had scrapple? An omlette is about the last thing I would have compared it to. Crispy brown slices about 3''x5'', 1/2 inch thick, kind of soft grey speckled in the center.
Uh-huh. Had some egg, some bacon (or some sort of meat), maybe some potato, some unidentifiable other stuff, overall looks about like you describe. They served it every morning in the executive dining room and at the company country club. I love SOS and still never got into scrapple.
No egg, no potato, sometimes bacon. Mostly pig and cornmeal. The next time I buy some, I'm going to take a good look at the label.
If you like what you've had, I suggest staying away from the Eagle Country Club in Philly.
;D
It might not even be there any more to avoid. It belonged to a company I worked for briefly right out of college. That company sold itself to another quite a long time ago.
Scrapple is only pig meat and cornmeal cooked in the broth.
Pork neck bones boiled and you use the scraps of meat and the broth. add cornmeal.. boil until really thick..
make into a loaf.. put in the fridge to get cold. then in the morning, slice it and fry it in bacon grease or butter...
and you have the best eatin' in the world!
Lord I love fried much and scrapple.
I don't know what you had...but there is no eggs or anything else in it at all.
You don't need anything else in it.. In fact you don't need anything at all when you have this.
I like butter on mine.. some people put syrup or honey on it.
It is considered "poor mans food"..
Diane.. why in the world would you buy it? it is the cheapest and easiest stuff in the world to make.
.and probably tons better than something out of a can.
My grandma Workman taught me how to make it and mama taught me to make cornmeal much.. we used to eat both hot like a cereal... and cold and fried.
Wellsir, I must have been getting the rich man's scrapple. That's probably why I didn't like it much.
;D
Here it's not out of a can. It's a fresh one or two pound block wrapped in plastic. Rapa scrapple is made right here and at the Amish market you can have it sliced out of the big pan. Teresa, you are right, now that I'm retired, I just might make my own. If I'm not too lazy. ;) I like mine with a bit of ketchup, or even better, as a breakfast sandwich on toast. I like mush too. Do you all get Lebanon Bologna out there now? I know Kansas didn't used to have it. Kermit did you have time to ever go to the 9th st. Italian market in Philly? Good Amish dried beef makes the best sos too. Very smokey and not so salty tasting, in my personal opinion.
Among others. That was back when I could walk, and I did a lot of it. I worked at 1600 Arch. I had a company apartment on JFK next to the Hilton, with a view of the Penn statue. I found some of the best markets and diners of my life inside about a one square mile area of downtown Philly.
Yeah, I know what you mean... Al can't get his scooter through, the sidewalk is too full and he wouldn't dare take it into the street. I really miss the spice market and the two cheese shops. But we still go to the Reading Terminal Market, not as large but pretty much has the same thing. Don't you love city hall? Nothing else in the world like it. And the real delis are second to none...except they scare me to death! All that hollering and yelling. You better know what you want and be quick about it. Al laughs at me.
It is odd how quickly a newly minted California boy (still mainly a Nebraska boy) got used to the hustle and bustle of Philly. The delis were marvelous and, you're right, loud. The diners were steamy and smoky and, yes, loud. But inside a week I was getting my order in like the veterans and jostling with the cabbies for space. Some of my fondest memories are from the tiny Italian restaurants that had been there forever in the early seventies and probably are there still. My father and I once discovered, by retracing the necessary steps from the Navy Yard, that we had eaten in the same second-floor Philly Italian restaurant about 25 years apart.