Scrapple.
1/2 of a pig’s head.
2 quarts of water.
1/2 pint of corn meal, generous measure.
2 teaspoonfuls of salt.
1/3 teaspoonful of pepper.
2 leaves of sage.
Clean the pig’s head and put it in a stewpan with the hot water. Let it simmer for three hours; then take it from the fire and cool it. When cold, remove the bones and chop the meat fine. Add this and the seasonings to the liquor in which it was boiled, and return to the fire. When the contents of the stewpan begin to boil, sprinkle in the meal, stirring all the time. Cook for two hours, stirring frequently. Rinse a deep bread pan in cold water, and pour the hot mixture into it. Set away in a cold place.
When the scrapple is perfectly cold, cut it into slices about half an inch thick, and after rolling these in flour, or breading them, fry until brown.