buckwheat scrapple

Categories
Penndutch
Pork
Yield
1 servings
MeasureIngredient
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.

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