Buckwheat Scrapple
Buckwheat Scrapple recipe
Yield
1 servingsPrep
3 hrsCook
20 minReady
3 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ |
hog head
|
* | |
| 1 |
pigs' liver
|
* | |
| 1 |
pig's heart
|
*
|
|
| 1 |
lamb sweetbreads
|
*
|
|
|
cornmeal
yellow |
*
|
||
|
buckwheat flour
|
*
|
||
|
salt and black pepper
to taste |
*
|
||
|
sage
powdered |
*
|
||
|
mace
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 0.5 | each |
hog head
|
* |
| 1 | each |
pigs' liver
|
* |
| 1 | each |
pig's heart
|
*
|
| 1 | each |
lamb sweetbreads
|
*
|
| 1 | x |
cornmeal
yellow |
*
|
| 1 | x |
buckwheat flour
|
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | x |
sage
powdered |
*
|
| 1 | x |
mace
|
*
|
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.
