Recipe for Pig's Feet Souse

[Ole Granny]

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.

[Wilma]

I might try that but what would I do with the rest of the pig?

[Ole Granny]

Find an apple...........dig a pit..............main course for the Forum Get-Together

Can you do that in Howard?

[Diane Amberg]

 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.

[kdfrawg]

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.

[Diane Amberg]

 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.

[kdfrawg]

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.

[Diane Amberg]

 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.

[kdfrawg]

If you like what you've had, I suggest staying away from the Eagle Country Club in Philly.



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.

[Teresa]

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.