Buckwheat scrapple
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 |
Directions
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.