Title: Buckwheat Scrapple
Categories: Penn Pork
Yield: 1 Servings
| 1/2 | | Hog's head |
| 1 | | Heart |
| | | Corn meal, yellow |
| | | Salt & pepper |
| | | Mace |
| 1 | | Liver |
| 1 | | Sweetbreads |
| | | Buckwheat flour |
| | | Sage, powdered |
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.