5 pounds beef or mutton 5 quarts water 5 teaspoons salt

2 quarts rolled oats 1 teaspoon pepper 1 teaspoon paprika

Use any cut of meat suitable for boiling. Wipe thoroughly, add boiling water, bring to boiling point, skim if needed, and simmer until meat is very tender; strain off liquor and let get cold; remove fat. Put three and three-fourths quarts stock in kettle, adding water to make up the quantity if necessary. Add salt and rolled oats, boil five minutes, and cook one hour or more in double boiler or in fireless cooker. Chop meat quite fine, add to oatmeal with pepper, paprika, and any desired poultry or spiced seasoning to taste; heat well, and turn into bread pans which have been dipped in cold water. Chill, cut in slices, dredge with corn meal or barley flour. Put one or two tablespoons drippings in frying pan, and when hot, cook scrapple until well browned on each side. Cook rather slowly, so that a thick crust can form without burning. The slices may be laid in pans and cooked in oven, if preferred.