Buckwheat Scrapple

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 teaspoon salt, ½ teaspoon pepper, 1 teaspoon sage, and 1 teaspoon 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.