Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 ea Hog's head
1 x Water
1 x Salt pepper
1 ts Sage, powdered
1 x Corn meal, yellow

Separate one hog's head into halves. Take out the eyes and brains.
Scrape and thoroughly clean the head. Put 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 return to the
liquor. Season with salt pepper to taste and 1 tsp sage. Sift in
granulated yellow corn meal, stirring constantly, until the mixture
is thickened to the consistency of soft mush. Cook slowly for 1 hour,
watching carefully as it scorches easily. When sufficiently cooked,
pour into greased oblong tins and store in a cool place until ready
to use. Cut in thin slices and fry in hot fat until crisp and brown.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.

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