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.
Tripe.
Lay the tripe on a table and scrape it with a broad-bladed knife; then wash it thoroughly in several waters. Soak it for five or six days in salt and water, changing the water every other day, and using a quart of salt to three gallons of water. At the end of this time boil it gently for ten hours, turning it frequently, that it may not stick to the bottom of the boiler and burn. When the tripe has been boiling for eight hours, add half a pint of salt.
The boiled tripe may be used plain, with a butter sauce, or it may be broiled, fried in batter, soused, etc. When soused it will keep for several weeks.
Soused Tripe.
8 pounds of boiled tripe.