Buckwheat Scrapple

Title:
Buckwheat Scrapple

Yield:
1 Servings

Categories:
Penndutch,
Pork




Ingredients:





   1/2    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 1/2 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,


 1/2 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