Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 ea Hog's head
1 ea Liver
1 ea Heart
1 ea Sweetbreads
1 x Corn meal, yellow
1 x Buckwheat flour
1 x Salt pepper
1 x Sage, powdered
1 x 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.

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