Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 Hog's head -
1 Liver -
1 Heart -
1 Sweetbreads -
-corn meal, yellow -
-buckwheat flour -
-salt pepper -
-sage, powdered -
-mace -

DIRECTIONS ------------------------------------------------------------
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.

Converted by MMCONV vers. 1.20

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