SCRAPPLE
Scrape and clean well a pig's-head as directed in "Pig's-head Cheese," put on to boil in plenty of water, and cook four or five hoursuntil the bones will slip easily from the meat; take out, remove bones, and chop the meat fine, skim off the grease from liquor in pot, and return the chopped meat to it; season highly with salt and pepper, and a little powdered sage if liked, and add corn meal till of the consistency of soft mush; cook slowly one hour or more, pour in pans, and set in a cool place. This is nice sliced and fried for breakfast in winter, and will answer in place of meat on many occasions.