Guetta (pronounced “Goo-tah”) was served for breakfast during the winter until we ran out. Guetta is made by first boiling off the really bony pieces of beef (or pork, sometimes) like the neck and organ meats, grinding the meat and returning it to the “soup”, then thickening the mixture with oatmeal. It was stored in 3 gallon or 5 gallon stone crocks and kept in the cellar. Early in the morning Mom would go to the cellar and scoop out a frying pan full of Guetta, put it on the gas burning stove to warm and usually get a yummy crust on the bottom of the pan. I usually ate a serving of it over a slice of home-made white bread along with a glass of fresh milk. I always loved fresh warm milk almost straight from the cow. (When I tell people that they are usually like “Ewwww”, but I don’t care. I like it).
Since Mom spoke broken English (term used in the day for someone whose second language was English), the “r” at the end of a normal word wasn’t often pronounced. Think “but-ta” for “butter”. I assumed that what Mom was saying was actually “gutter”. Now, telling your friends you had “gutter” for breakfast just wouldn’t do. My sister said to refer to it as “head-cheese”. I can’t say that sounded particularly more refined, but probably better than “gutter”.
My best friend, Wilma, came from north central Kansas in a German Lutheran community. When I described “Guetta” to her, she knew what I meant. “We call it ‘Knip’ and we eat it with syrup on top,” she said. Eventually I read something in a magazine about something in Philadelphia that they call “Scrapple”. I don’t think I ever read this clipping in Mom’s cookbook referring to Scrapple, but here it is. I think Mom thought it was interesting that it could be made with chicken.
Someone was asking about scrapple, and I guess most folks think of it as being a cornmeal much with bits of pork or cracklings in it, and that is a very good kind; but I also make it with chicken. When we freeze our chickens, we put up some packages of just necks and backs, to use for soup, sandwich meat, etc.
Sometimes I cook up a package of these bony parts, save and strain the broth and add enough water, if needed, to make the amount of mush I want to make. I take the meat from the bones, discarding skin, and set aside Then I make the must and cook for about 15 minutes, than add the chicken bits (you can grind them in a food chopper if you prefer), and season well with salt, pepper, and whatever you like, and cook 15 minutes longer.
Then pour into a loaf pan and cool. Place in refrigerator over night, or at least for several hours. We like it for breakfast. Slice in half-inch slices and fry brown in hot fat. Serve with butter and syrup. If you happen to have some chicken fat to fry it in, that is fine, but most any good sweet fat will do; pork or beef or vegetable oil.
Hmmmmm….any good sweet fat…. pork fat rendered is “lard”, from beef fat rendered is “tallow”….vegetable oil……what would be a fat that isn’t “sweet”…..and how would it be classified…bitter?….sour?….hmmmm