Scrapple, or Haggis Loaf.
Take three or four pounds best fresh pork, mostly lean, with plenty of bones—the latter making a rich liquid. Put these into a kettle, and cover with hot or cold water, and let the mass boil slowly for two or three hours, or until quite tender, carefully removing the scum as it rises, after which take the meat out into a wooden bowl or tray. Pick out the bones carefully, and strain the liquid. After letting these stand for a few minutes, if in your opinion there is too much fat, remove a portion, and then return the liquor to the kettle, adding pepper and salt, and seasoning highly with summer savory. Next stir in two parts fine white corn-meal and one part buckwheat flour (Deming & Palmer's), until the whole forms quite a thick mush, after which, chopping the meat the size of the end of the finger, stir thoroughly into the mush. Next put the mixture into baking pans to the depth of 11⁄2 or 2 inches, and bake in a slow oven for two hours, or until the top assumes a light brown—taking care not to bake too hard on the bottom. Put in a cool place, and the next morning—when, after warming the pan slightly—so that the scrapple may be easily taken out—cut in slices of half-an-inch thick, which heat in a pan to prevent sticking, and serve hot.
[A small hog's head or veal is equally good for the preparation of this dish, which will be found a fine relish.]