Recipe - Buckwheat Scrapple

One half Hog's head
1 Liver
1 Heart
1 Sweetbreads
Corn meal, yellow
Buckwheat flour
Salt & pepper
Sage, powdered
Mace

Separate one hog's head into halves. Take out the eyes and brains. Scrape
and thoroughly clean the head. Put One half 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,
One half 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini