buckwheat scrapple

1 servings
½ each Hog's head
1 each Heart
1 x Corn meal, yellow
1 x Salt & pepper
1 x Mace
1 each Liver
1 each Sweetbreads
1 x Buckwheat flour
1 x Sage, powdered

Separate one hog's head into halves. Take out the eyes and brains.

Scrape and thoroughly clean the head. Put ½ of the head, along with the liver, heart and sweetbreads of the hog into a large kettle and cover with 4 or 5 quarts of cold water. Simmer gently for 2 or 3 hours, or until the meat falls from the bones. Skim off grease carefully from the surface; remove meat, chop fine and weigh the meat. For every 3 pounds of meat, use 2 pounds of meal (2 parts corn meal and 1 part buckwheat flour), 2 tsp salt, ½ tsp pepper, 1 tsp sage, and 1 tsp mace. Cook slowly over low flame about 1 hour. Pour into pan and let stand until cold. Cut in slices and fry until golden brown.

Similar recipes

Random recipe of the day

Daddy's hot water sponge

Follow us

 Subscribe in a reader