Buckwheat Scrapple

Recipes Ingredients:

1/2 Hog s head
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1 Liver
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1 Heart
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1 Sweetbreads
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-corn meal, yellow
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-buckwheat flour
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-salt & pepper
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-sage, powdered
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-mace
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Recipe Instructions:

DIRECTIONS ------------------------------------------------------------ Separate one hog's head into halves. Take out the eyes and brains. Scrape and thoroughly clean the head. Put 1/2 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, 1/2 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. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. Converted by MMCONV vers. 1.20