Scrapple
Place a pig’s head in 4 quarts of cold water and bring slowly to the boil. Skim carefully and season the liquid highly with salt, cayenne and a teaspoon of rubbed sage. Let the liquid simmer gently until the meat falls from the bones. Strain off the liquid, remove the bones, and chop the meat fine.
Measure the liquid and allow 1 cup of sifted cornmeal to 3 cups of liquid. Blend the cornmeal in the liquid and simmer until it is the consistency of thick porridge. Stir in the chopped meat and pour in greased baking pans to cool. One-third buckwheat may be used instead of cornmeal, and any kind of chopped meat can be blended with the pork if desired. Any type of savory herb can also be used, according to taste.
When scrapple is to be eaten, cut into one-half inch slices, dredge with flour, and brown in hot fat.